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Thai Quinoa Salad

Thai Quinoa Salad with Ginger Peanut Butter Dressing

This Thai Quinoa Salad is a perfect side for a cook-out or picnic — it's refreshing, packed full of flavor, and can easily be made ahead of time!

Course Appetizer / Main, Salad
Cuisine Thai
Keyword quinoa, quinoa salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For Ginger Peanut Butter Dressing:

  • 1/3 cup peanut butter
  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp lime juice
  • 1 tsp freshly grated ginger
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil (optional)
  • pinch of red pepper flakes

For the salad:

  • 1 cup uncooked quinoa
  • 1 small head of red cabbage , chopped
  • 1 red sweet pepper , thinly sliced
  • 1 shredded carrot
  • 1/4 cup chopped cilantro
  • 2 Tbsp chopped chives
  • chopped peanuts , for serving


For the dressing:

  1. Whisk together all dressing ingredients in a small bowl until combined. Your final dressing should be easy to drizzle but not watery. If the dressing is too thick, add 1 tsp of water at a time until desired consistency is reached.

For the salad:

  1. Rinse the quinoa thoroughly. Add 2 cups of water and quinoa to a medium saucepan and bring to a boil. Once boiling, cover and turn heat down to low. Let simmer for 15 minutes. Remove from heat and let sit for an additional 5 minutes. Uncover and fluff. Set aside to cool.

  2. Once the quinoa is cooled, toss it with cabbage, sweet pepper, carrot, cilantro, and chives.

  3. Transfer to a serving dish and drizzle with the dressing. Top with chopped peanuts and serve right away.