There’s something so refreshing about a salad that’s both colorful and protein-packed.
This Thai peanut quinoa salad is light, crunchy, and full of flavor, with a creamy peanut dressing that ties it all together.
It’s quick to make and perfect for healthy lunches, meal prep, or a vibrant side dish.
Why You’ll Love This Recipe
It’s high in plant-based protein thanks to quinoa and edamame.
The peanut dressing adds a creamy, tangy, and slightly sweet flavor.
It can be made ahead and stored for easy lunches.
It’s colorful, nutrient-dense, and satisfying.
What You’ll Need (Ingredient Highlights)
Cooked quinoa makes the base hearty and filling.
Bell peppers add crunch and a burst of sweetness.
Edamame provides protein and texture.
Green onions bring mild sharpness and freshness.
Thai peanut dressing ties everything together with savory flavor.
Pro Tips Before You Start
Use cooled quinoa so the salad doesn’t turn mushy.
Chop vegetables evenly for better texture.
Chill the salad before serving so the flavors meld.
Adjust the amount of dressing to your taste.
How to Make Thai Peanut Quinoa Salad
Step 1 – Prep the base
Place cooked quinoa, diced bell peppers, edamame, and green onions into a large mixing bowl.
Step 2 – Add the dressing
Pour the Thai peanut dressing over the quinoa and vegetable mixture.
Step 3 – Toss together
Mix until everything is evenly coated.
Step 4 – Chill and serve
Cover and refrigerate for at least 30 minutes before serving.
What to Serve Them With
Serve as a light lunch or a side dish for grilled chicken or fish.
Pair with spring rolls or dumplings for a full meal.
Enjoy alongside fresh fruit for a balanced plate.
Variations / Substitutions
Swap edamame for chickpeas or tofu.
Use carrots, cucumbers, or shredded cabbage for extra crunch.
Add a sprinkle of peanuts or sesame seeds on top.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Stir before serving to redistribute the dressing.
Best served cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling.
Can I use another grain instead of quinoa?
Yes, brown rice, couscous, or farro work well.
Is there a substitute for edamame?
Chickpeas, tofu cubes, or green peas are good options.
Can I make this gluten-free?
Yes, just make sure your peanut dressing uses gluten-free soy sauce or tamari.
What if I don’t like peanut dressing?
You can swap it with sesame ginger or miso dressing.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or tofu pair perfectly.
How long should I chill it before serving?
At least 30 minutes for the flavors to blend.
Can I freeze this salad?
No, it’s best enjoyed fresh or refrigerated only.
What type of bell peppers work best?
Red, yellow, or orange peppers for sweetness and color.
Can I add spice?
Yes, a drizzle of sriracha or chili flakes adds heat.
Final Thoughts
This Thai peanut quinoa salad is light, healthy, and full of flavor.
It’s a versatile dish you’ll love for quick meals, meal prep, or as a side to your favorite mains.
