Crunchy Quinoa Salad


Last Updated on February 7, 2024

Crunchy quinoa salad with Thai-inspired peanut sauce is a delicious, plant-based meal to prep for the week. Filled with a rainbow of veggies and feel-good ingredients.

crunchy peanut salad

Crunchy Quinoa Salad

This nutrient-packed crunchy quinoa salad is made with a rainbow of vegetables and tossed in a Thai-inspired peanut sauce. Plus its packed with plant-based protein and complex carbs, making it the perfect meal prep to stock your fridge with.

You can serve this salad as a main dish or side dish with your favorite proteins, like tofu, tempeh or salmon. I serve it cold or at room temperature, and it truly tastes better the longer it sits!

I try to prepare a nourishing salad weekly for my lunches, especially one that can be made in advance and enjoyed throughout the week. This crunchy quinoa salad is packed with so many feel-good ingredients, and can be made up to 5 days in advance.

You can serve it alone since both the quinoa and edamame provide some protein, but I love it with a side of crispy tofu or salmon.

What you’ll need to make crunchy quinoa salad:

  • Quinoa- you can also sub your favorite grain, like farro, barley or wild rice
  • Crunch veggies: red bell pepper, cabbage, carrots and scallions
  • Roasted peanuts
  • Edamame
  • Cilantro
  • Homemade creamy peanut sauce- you can also use tahini or almond butter as a base

The Thai-inspired peanut sauce is one of my favorite dressings to keep on hand. I love it on salads, drizzled over tofu, or as a dipping sauce for summer rolls.

If you’re looking for a good nourishing salad, this quinoa salad always hits the spot. It’s the perfect meal prep to keep in your fridge for an easy lunch during the week!

I can’t wait for you guys to try it. You can tag me on Instagram if you do!

thai quinoa salad

More quinoa recipes you’ll love:

Mediterranean Quinoa Salad

Fall Quinoa Salad with Apricot Vinaigrette

Quinoa Veggie Burgers

Crunchy Quinoa Salad

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Course: Main


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NOTES: you can double the dressing recipe if you prefer the dressing on the heavier side


  • 1 cup 1 dry quinoa

  • 2 cups 2 vegetable broth, or water

  • 1 1/2 cups 1 1/2 shredded purple cabbage

  • 1 cup 1 shelled edamame

  • 1 1 bell pepper

  • 3 3 scallions

  • 2 2 carrots, peeled

  • 1/3 cup 1/3 roasted peanuts

  • Handful cilantro

  • Peanut Dressing
  • 1/4 cup 1/4 peanut butter, or use tahini

  • 2 tbsp 2 low-sodium soy sauce

  • 1 tbsp 1 lime juice

  • 1 tbsp 1 rice vinegar

  • 1 tbsp 1 honey

  • 1 tsp 1 sriracha

  • 1 tsp 1 grated ginger

  • 1 clove 1 garlic

  • 1 1 -2 tbsp of water, as needed

  • Pinch salt


  • Add the quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Let it rest for 10 minutes then fluff the quinoa with a fork and season lightly with salt.
  • While the quinoa cooks, thinly slice or chop the bell peppers, scallions and carrots. Add them to a bowl with the shredded cabbage, peanuts and cilantro. Mix in the quinoa once its ready.
  • Prepare the peanut sauce by blending all of the sauce ingredients together in a small blender or using an immersion blender.
  • Pour over the salad and mix well. Garnish with extra peanuts and cilantro.
  • Store leftovers in the fridge for up to 5 days. Serve cold or at room temperature.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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