This Thai Vegan Quinoa Salad recipe is a simple and delicious salad that is full of flavor, easy to make and perfect for meal prep! It’s loaded with fresh, crisp veggies, fluffy quinoa, and a peanut sauce you’re going to want to put on everything!
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Whether you cook for one or are cooking for a party, this Thai vegan quinoa salad has your name written all over it. It’s fresh, flavorful, easy to make and served cold so it’s perfect for on the go meals!
While it’s delicious exactly as it is, I love to pair it with some salmon, baked tofu, or grilled chicken for extra protein.
This recipe is naturally gluten free, vegan, easy to make and a total crowd pleaser. While traditionally served cold, you can easily turn it into a stir fry by adding some tofu or chickpeas!
Ingredients
- Quinoa: We’ll be using cooked, then cooled quinoa as the base of this salad.
- Carrots: You will need about 1-2 large grated carrots. You can grate them by hand or chop them into chunks and add the chunks into a food processor to make life easier.
- Cabbage: Red cabbage adds a nice color and crunch to the salad. I suggest using a mandolin to slice it very fine. I should note: red cabbage is not in fact red, it’s purple!
- Red Onion: Again, it’s purple, not red! Red onion works best in this recipe because of the flavor, but any type of onion will work.
- Cilantro: If you don’t like cilantro, you can sub for fresh mint or fresh chopped basil. You can also use both of those in addition to the cilantro.
- Red Pepper: Any type of bell pepper works well, but red adds a nice pop of color and compliments the other flavors really well.
- Edamame: You can sub the edamame for chickpeas, or use both!
- Peanut Sauce: This is a super simple peanut sauce made from a base of peanut butter, soy sauce, rice vinegar, honey, and lime juice. Make it spicy by adding some red pepper flakes!
How to make this recipe
The first step is to cook the quinoa. I find following the package instructions leads to mushy quinoa, so follow these instructions for perfect quinoa.
While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop it small.
When the quinoa is done, let it cool before adding to a large mixing bowl.
Add in all the veggies to the bowl once they’re chopped/diced.
To prepare the dressing, simply whisk all ingredients together in a bowl. Add more water as needed until desired consistency is reached. You can also add all of the dressing ingredients to a small mason jar and shake it really well until completely smooth.
Add the dressing to the salad bowl and toss to combine. Top with crushed red pepper flakes and peanuts and enjoy!
Because this recipe will have so much flavor once it is prepared, you don’t need to worry about adding any special seasonings to the quinoa itself while it cooks.
Usually, I like to cook quinoa in vegetable or chicken broth or add some spices for flavor, but regular water and a touch of salt is more than enough for this recipe.
Tips and tricks
- This vegan quinoa salad calls for peanut butter, but any nut butter will work well. My personal favorites are almond and peanut butter, but if you have any allergies, sunflower butter is great too.
- Once prepared, this salad will store in the fridge for 5-7 days. Keep it in an air tight container for best results.
- If you don’t like any of the veggies included in the recipe, you can leave them out or swap for chopped cucumber, broccoli, chickpeas etc. This recipe is very versatile!
- I almost always use low sodium soy sauce/tamari because I find the regular stuff to be a bit too salty. You can use either one and then add more salt to the final recipe if you think it needs it.
- If you already have quinoa prepared, one cup of uncooked (what this recipe calls for) is equal to about 3 cups cooked quinoa.
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Easy Gluten Free Thai Quinoa Salad
Ingredients
Salad:
- 1 cup uncooked quinoa
- 1 1/2 cup finely sliced red cabbage
- 1 large red bell pepper (diced)
- 1/3 cup finely diced red onion
- 1 cup shredded carrots
- 1/2 cup edamame
- 1/2 cup cilantro (chopped)
- 1-2 green onions (chopped)
- 1/4 cup chopped peanuts (for garnish)
- Optional: 1 jalapeno pepper
Dressing:
- 1/4 cup peanut butter or almond butter
- 1-2 tsp freshly grated ginger
- 1 clove garlic (finely minced)
- 2 tbsp soy sauce/tamari
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 2 tbsp warm water
- Juice from 1/2 lime
Instructions
- Cook quinoa like this.
- While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop.
- When the quinoa is done, let it cool before adding to a large mixing bowl.
- Add in all the veggies.
- To prepare the dressing, simply whisk all ingredients together in a bowl. Add more water as needed until desired consistency is reached.
- Add the dressing to the salad bowl and toss to combine.
- Top with crushed red pepper flakes and peanuts and enjoy!
Laurie
I could live off this salad. Yum!
Joss
So yummy! Just made it and will definitely make it again.
Lorna
Easy and quick, yummy and tasty week night dinner! The peanut sauce was a big hit! We doubled the recipe on the sauce, and still don’t have enough leftover sauce for the leftover salad for tomorrow’s lunch! Looking forward to trying more recipes-thanks so much!!
Marlena
I can’t get over how amazing and delicious this recipe is! The dressing is perfection and the heart of all the bursting flavors. The veggies are perfect and an excellent pop of color. I added a drizzle of sriracha on top and topped with some Thai curry roasted cashews. Thank you for this recipe!!!
Claire Cary
Love the sound of those cashews!! So happy you enjoy it, thanks for the feedback Marlena!
Mandi
This salad is amazing!!! I think this is going to become my new go too when I have to bring something to a party. Thank you for such a great recipe!
Claire Cary
Thank you Mandi! So happy you’ve enjoyed it!!
Betty
If there were 100 stars I would give this 100 stars. It was absolutely delicious. My dad is recently trying to eat more raw as he is diabetic and trying to lower his blood sugars by diet instead of tablets/injecting so I thought I’d try and support him and make him a vegan dinner. This was a humungous success and will definitely be saving it to make again!
Thank you
Betty x
Sara
I’m new to cooking, and I made this last night and it was unbelievably DELICIOUS!!! One of my new absolute favorite recipes! And if I can make it, so can anyone!!! Posted it on my Instagram story and have had so many friends tell me they’re going to make it too! 🙂
Claire Cary
Thank you Sara! I’m so happy to hear that, hope your friends enjoy 🙂
Hillary
Made this for lunch yesterday and it was the best! So much flavor! Fills you up and easy to make!
Claire Cary
Thanks Hillary! So glad you liked it. If you don’t mind leaving a star rating on future reviews, it really helps!
Carey
I made this today and it was delicious! I omitted the cilantro as a few of us are unable to stomach it but it was still so tasty. I will definitely be making it again soon.
Claire Cary
Glad you made it work! Thanks for the feedback, so happy you enjoyed it!
Nancy D
Just made this salad and I love it. Feels so fresh and the peanut sauce is delicious!
Also, my quinoa came out Perfect. Thank you for The recipe!
Claire Cary
Thanks Nancy! So happy to hear that, this peanut sauce is my favorite 🙂