Thai Quinoa Salad

Why you’ll love it

There’s just something so tasty about Thai-inspired flavors. Pairing them with quinoa is a no-brainer for making a hearty, flavorful salad! It’s very filling, and the dressing is perfectly balanced with the fresh veggies. It’s the kind of recipe that is ideal for vegan meal prep.

That homemade Thai salad dressing, though! I loved it on this salad, but I’m kinda tempted to drizzle it on everything now. I’m always amazed how much flavor so few ingredients can have. The contrast between peanuts and fresh lime is pure bliss.

What you’ll need

For the salad

• Quinoa – it’s loaded with nutrients and protein and has great texture for salads
• Red bell pepper – adds a pop of color. You can use orange or green or yellow instead, of course!
• Cucumber – I used mini cucumbers, but English would work too
• Tomatoes – use grape or cherry tomatoes
• Onion – red onions are the best variety for salads
• Basil and cilantro – these herbs add a vibrant freshness and complement the dressing
• Peanuts – chopped peanuts give a delicious crunch

For the dressing

• Peanut butter – the base for many Asian-inspired dressings. Make sure to use the creamy kind so the dressing turns out smooth, and let it warm on the counter if you normally keep it in the fridge.
• Lime juice – fresh lime juice is a must
• Soy sauce – adds a savory balance of flavor
• Olive oil – it emulsifies the dressing
• Garlic – I can’t resist using garlic in salad dressings
• Water – to thin the dressing out

Substitutions and variations

• This salad is fairly customizable. If you don’t have something on hand or don’t like an ingredient, it’s not a big deal! For example, you can sub the onions or adjust the quantity as needed.
• I haven’t tested it, but substituting farro or another grain will probably work as long as you’re confident in cooking it.
• Want more protein? Throw in some chickpeas or cannellini beans.