This easy Thai Quinoa Salad with Creamy Peanut Dressing is a great light Asian-inspired dinner, meal prep lunch, or crowd-pleasing side dish recipe for picnics and parties! Gluten-free, dairy-free and can easily be made vegan!
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running cold water for about 30 seconds to a minute. Drain it well. This step is important as it removes any bitterness on the outside of the quinoa.
In a medium saucepan, add quinoa and cover with 1 ½ cups of water. Bring to a boil. Once boiling, reduce to a simmer on low heat and cover for 15 minutes or until the water has been absorbed. Add to a large mixing bowl, fluff with a fork and let cool while you prepare the rest of the recipe.
In a medium bowl, add peanut butter and honey. Microwave 30 seconds to soften – it will be easier to work with. Then add soy sauce, sesame oil, rice vinegar, grated ginger and Sriracha if using and whisk to combine. The texture will be very thick. Gradually stir in hot water, one tablespoon at a time, until you reach a smooth consistency you can easily drizzle (I used about 3 ½ tablespoons)
Once quinoa has cooled, add bell pepper, cabbage, carrots, scallions, cilantro and half of the peanuts to the bowl. Toss to combine. Add ⅔rd of the sauce to the salad, reserving about ⅓ cup for serving. Toss again.
Thai Quinoa Salad with Creamy Peanut Dressing https://www.notenoughcinnamon.com/thai-quinoa-salad-with-creamy-peanut-dressing/