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Crunchy Thai quinoa salad with colorful vegetables, fresh herbs, and creamy peanut dressing, served in a bowl and garnished with chopped peanuts and lime wedges.

Crunchy Thai Quinoa Salad with Peanut Dressing – Fresh, Flavorful & Healthy Meal Prep

This Crunchy Thai Quinoa Salad with Peanut Dressing is a fresh and flavorful meal that’s perfect for lunch, dinner, or meal prep! Loaded with colorful veggies like bell peppers, carrots, and cabbage, tossed with protein-rich quinoa and drizzled with a creamy, tangy peanut dressing. It’s crunchy, satisfying, and bursting with Thai-inspired flavor. Vegan-friendly, gluten-free, and ready in under 30 minutes!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Lunch, Main Dish
Cuisine Fusion, Thai-Inspired
Servings 6
Calories 350 kcal

Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Mandoline or julienne peeler (optional)
  • Mason jars or airtight containers (for storage)

Ingredients
  

For the Salad:

  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 bell pepper, thinly sliced
  • ½ cucumber, diced
  • ½ cup edamame (optional)
  • 2 green onions, sliced
  • ¼ cup chopped peanuts
  • Fresh cilantro or mint (optional)

For the Peanut Dressing:

  • ¼ cup peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp maple syrup or honey
  • 2–4 tbsp water or coconut milk (to thin)

Instructions
 

  • Cook the Quinoa: Rinse quinoa, then cook in water over medium heat. Simmer for 15 minutes, fluff, and let cool.
  • Prep the Veggies: Shred cabbage, julienne carrots, slice bell pepper, dice cucumber, and prep edamame and green onions.
  • Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, ginger, garlic, and maple syrup. Thin with water or coconut milk.
  • Combine: In a large bowl, mix quinoa, veggies, and dressing. Toss until evenly coated.
  • Chill: Refrigerate for 30 minutes to enhance flavor.
  • Serve: Garnish with peanuts and herbs. Enjoy chilled or at room temperature.

Notes

  • For grab-and-go lunches, layer salad in mason jars: dressing first, quinoa, then veggies.
  • Add protein: grilled tofu, shrimp, or chicken.
  • Swap peanut butter with almond or cashew butter if preferred.
  • Toast nuts for deeper flavor.
  • Add herbs just before serving to keep them fresh.
Keyword crunchy vegetables, Gluten-Free, meal prep, Quinoa salad, Thai peanut dressing, Vegan