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This Thai Peanut Quinoa Salad comes together in less than 20 minutes and is a total crowd pleaser! It also makes the perfect meal prep recipe that stores well in the fridge and won’t get soggy.

For more Thai-inspired salads try this Thai Peanut Noodle Salad and Raw Pad Thai next.

Thai quinoa salad in a wood salad bowl with wooden serving spoons.

This Thai Peanut Quinoa Salad is fresh, colourful, and packed with crunchy veggies, sweet mango, and a creamy peanut dressing that ties it all together. It’s the kind of meal you’ll actually look forward to eating that’s nourishing, flavourful, and quick to make.

As a busy mom, I’m all about meals that are quick, healthy and easy to prep in advance. Some of my go-to’s are lately have been this Greek Farro Salad, Kale Pasta Caesar Salad and easy tofu stir fry. Now I’m adding this Thai Quinoa Salad to the mix.

Why You’ll Love This Recipe

  • Quick and easy – Ready in just 20 minutes, with no complicated steps.
  • Perfect for meal prep – Holds up well in the fridge and tastes even better the next day.
  • Balanced and satisfying – Full of fibre, plant-based protein, and healthy fats to keep you full. Also try this Quinoa Chickpea Salad for another healthy filling salad!
  • Packed with flavour – A mix of creamy peanut dressing, crunchy peanuts, fresh herbs, and sweet mango for the perfect bite.

Key Ingredients

Ingredients to make Thai quinoa salad.
  • Quinoa: If you have time I recommend preparing the quinoa in advance and chilling it in the fridge so the salad is ready to go when you make it. Otherwise you’ll need to leave time to cook and cool the quinoa. In a pinch? You can also use pre-cooked bagged quinoa!
  • Mango: for a sweeter taste, use soft ripe mangos. For a more traditional Thai taste, you can use unripened mangos that will have a slightly tart taste. These are commonly used to make Thai Mango Salad. Both ways are delicious.

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

How To Make Thai Peanut Quinoa Salad

Peanut butter, tamari, garlic, lemon juice and avocado oil in a magic bullet container.

Step 1: Add the ingredients for the peanut butter dressing to a small blender container or cup.

Peanut butter dressing in a magic bullet container.

Step 2: Blend or whisk until smooth.

Ingredients for a Thai quinoa salad in a wood salad bowl.

Step 3: Add all the salad ingredients to a mixing bowl.

Thai quinoa salad in a wood salad bowl with peanut dressing poured over it.

Step 4: Add the peanut dressing.

Thai quinoa salad in a wood mixing bowl topped with cilantro leaves.

Step 5: Toss together to combine and serve.

How To Store

Store the quinoa salad in an airtight container in the fridge for up to 4 days. For the freshest taste and texture, keep the peanut dressing separate and drizzle it on just before serving. This helps prevent the veggies from getting soggy and keeps everything crisp and vibrant.

Jess’s Tips

  • Let the quinoa cool – Make sure your quinoa is fully cooled before assembling the salad so it doesn’t wilt the veggies or thin out the dressing.
  • Chop everything small – Dice the veggies finely so you get a bit of everything in each bite.
  • Use fresh herbs generously – Cilantro, mint, and basil add so much flavour and brightness to the salad. Make sure to use fresh herbs, not dried.
  • Customize it – Add edamame, chickpeas, shredded chicken, or peanut butter tofu to boost the protein and make it more filling.
  • Don’t skip the mango – The sweet mango balances the salty peanut dressing perfectly—it’s the secret star of this recipe;)
  • Make a double batch of dressing – it’s great to have on hands for salads, Thai cauliflower wings, spicy peanut butter noodles or peanut tofu bowls.
  • Store dressing separately – For meal prep, keep the dressing in a separate jar and add just before serving to keep the salad crisp and fresh.

Frequently Asked Questions

Can I make Thai Peanut Quinoa Salad ahead of time?

Absolutely! Prepare the quinoa and chop the vegetables in advance. For optimal freshness, store the peanut dressing separately and toss it with the salad just before serving.

Can I use other grains instead of quinoa for Thai Quinoa Salad?

Yes, you can substitute quinoa with other grains like millet, couscous farro or rice noodles or even soba noodles like I use in this Cold Soba Noodle Salad.

Try These Quinoa Salads Next!

If you tried this Thai Peanut Quinoa Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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Thai quinoa salad in a wood salad bowl with peanut dressing poured over it.

Thai Peanut Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minuets
  • Yield: 4 servings
  • Category: Main
  • Method: Mix
  • Cuisine: Thai
  • Diet: Gluten Free

Description

This Thai Peanut Quinoa Salad comes together in less than 30 minutes for a delicious healthy meal! 


Ingredients

Quinoa Salad

  • 2 cups quinoa, cooked and cooled
  • 1 cup shredded red cabbage
  • 1 cup chopped cucumber 
  • 1 mango, cut into cubes
  • 2 scallions, sliced 
  • 3 tbsp chopped basil 
  • 3 tbsp chopped cilantro
  • 2 tbsp chopped mint 
  • 3 tbsp peanuts

Peanut Butter Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 23 tablespoons warm water, to thin if necessary


Instructions

  1. Mix all the quinoa salad ingredients together in a large bowl. Set aside while you prepare the dressing. 
  2. Mix all the salad dressing ingredients together in a small bowl or small blender until smooth and creamy. If you’re dressing is too thick, add a bit more water.
  3. Pour the dressing onto the quinoa salad and mix together until combined. 

Notes

  • Use cooled quinoa so the veggies stay crisp.
  • Chop veggies small for the perfect crunch in every bite.
  • Store the dressing separately for meal prep and add just before serving.
  • Customize with protein like tofu, edamame, or grilled chicken.
  • Store in the fridge up to 4 days.
 

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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7 Comments

  1. Julie says:

    Made this last night (accidentally forgetting the basil – whoops) and my family loved it. Even the picky 17-year-old! We served it on a bed of lettuce. Delicious! Thanks!

    1. Jessica Hoffman says:

      So glad you and your whole family loved it Julie!

  2. Naomi says:

    Love this recipe. It’s a staple in our home.

    1. Jessica Hoffman says:

      Thank you so much Naomi, glad to hear you love it! 🙂

  3. Natalia says:

    I made this for meal prep this week and it was so yummy! I made the dressing and as soon as I tasted it, I made a second batch! highly recommend this recipe!

    1. Anna Oppermann says:

      I’m so glad you loved it! Thanks for the kind review, Natalia!

  4. Elizabeth Van Lierde says:

    I love flavors like this when I’m trying to eat a bit healthier! Also a great meal prep option!