Thai Quinoa Salad

Course: Salad

Cuisine: Thai

Prep Time: 5

Cook Time: 15

Cooling Time: 10

Total Time: 30

Servings: people

Calories: 411kcal

Author: Platings and Pairings

This Thai Peanut Quinoa Salad tosses quinoa, kale, edamame, and a medley of fresh vegetables in the best homemade peanut dressing. It’s a light yet satisfying dish you can make for meal prep or a nourishing dinner.

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Equipment

Ingredients

1 cup quinoa
2 cups chicken stock or vegetable broth or water
2 cups kale stemmed and roughly chopped (lacinato or green curly kale)
1 cup red cabbage thinly sliced
1 cup edamame shelled and cooked
1 red bell pepper diced
1/2 cup carrots shredded
½ english cucumber halved lengthwise and thinly sliced
1 avocado pitted and diced
2 green onions thinly sliced
½ cup fresh cilantro chopped

Dressing:

½ cup peanut butter
2 cloves garlic grated or minced
1 Tablespoon fresh ginger grated
⅓ cup low sodium soy sauce
1 Tablespoon rice wine vinegar
2 Tablespoons fresh lime juice
1 Tablespoon sesame oil
1 Tablespoon honey
2 teaspoons chili crisp or hot chili oil, plus additional for serving
1-2 Tablespoons water as needed to thin
Salt to taste

Instructions

Rinse and drain quinoa. Add quinoa, stock (or water) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Place the quinoa in a large bowl and add the kale, cabbage, edamame, red pepper, carrots, cucumber, avocado, green onions and cilantro. Toss gently to combine.
In a small bowl, whisk together the dressing ingredients. Season with salt, to taste.
Pour the dressing over the quinoa salad and toss gently to combine.
Enjoy!

Notes

Tips and tricks

Assemble the salad with mostly cool quinoa, or else the heat will soften the greens and veggies. To speed up the cooling process, spread the cooked quinoa into an even layer on a baking sheet. You can also cook the quinoa 1 to 2 days in advance and refrigerate it until you’re ready.
Use your hands to massage the kale with some of the dressing before assembling the salad. This not only tenderizes and softens the leaves but also mellows their natural bitterness.
If your peanut dressing is too thick, whisk in splashes of lukewarm water until it reaches a creamy, pourable consistency. On the flip side, if it’s too thin, stir in more peanut butter to thicken it up.

Variations

Change the greens - If kale isn’t your favorite, swap it for another sturdy leafy green like spinach, arugula, bok choy, or watercress.
Add even more veggies - Any crisp, fresh veggie will taste great, including jicama, zucchini, carrots, snap peas, bean sprouts, etc.
Change the protein - Turn this into a heartier meal by adding grilled chicken or shrimp. For a quick plant-based option, toss in crispy tofu, chickpeas, or roasted peanuts.
Instead of quinoa - Try cooked farro, bulgur, or brown rice as a base. Just make sure it’s cooled before tossing.
Vegan/vegetarian option - To ensure this recipe is vegan or vegetarian, cook the quinoa in water or vegetable broth and substitute the honey in the dressing with maple syrup.
Gluten-free option - Make the peanut sauce with tamari instead of soy sauce.

Storing

This Thai-inspired salad is a great option for meal prep. To keep its wonderful textures and flavors intact, store the cooked quinoa, peanut dressing, and cut vegetables (except the avocado) separately in the fridge for 3 to 4 days. When it’s time to eat, assemble as much salad as you plan on eating, then toss in the avocado and drizzle the dressing over top.
Any leftover quinoa salad can be stored in an airtight container in the fridge for 2 to 3 days. Just keep in mind that the avocado will brown and the vegetables will soften over time.

Nutrition