Thai Quinoa Cashew Salad

This vibrant Thai quinoa salad became my go-to lunch when I was searching for something fresh yet filling. Packed with bold flavors, crunch, and a silky peanut sauce, it hits every craving while keeping things healthy and colorful.

I first threw this together with leftover cabbage and quinoa right before a road trip. By the time I stopped for lunch it was even more delicious thanks to the marinated flavors and now I make extra just for leftovers.

Ingredients

• Quinoa: uncooked for a hearty and protein-rich salad base choose white tricolor or red for color
• Red cabbage: shredded it brings crunch color and loads of antioxidants look for a crisp bright head
• Red bell pepper: diced for sweetness and crunch use firm peppers with shiny skin
• Red onion: chopped adds zing and extra color choose small to medium onions for best balance
• Carrots: shredded for sweetness and a pop of orange buy whole and shred for best texture
• Edamame: shelled offers extra plant protein and satisfying chew buy frozen and thaw before use
• Fresh cilantro: chopped brightens every forkful with fresh herbal notes choose leafy bunches
• Green onions: chopped for a gentle onion flavor and added color
• Cashews halves: supply richness and crunch toast lightly for extra flavor
• Peanut butter: forms the base of the creamy dressing opt for natural peanut butter for best flavor
• Freshly grated ginger: brings a warm zesty background choose plump ginger roots
• Low sodium soy sauce: gives umami depth and salt look for one with no caramel color for purity
• Honey or maple syrup: balances the savory and sour notes
• Red wine vinegar: for acidity and tanginess choose a clear bright vinegar
• Sesame oil: a little goes a long way giving toasty notes choose toasted for biggest flavor
• Olive oil: helps smooth out and emulsify the dressing stick to extra virgin
• Sriracha hot sauce: layers in gentle heat add more or less depending on your spice preference
• Water: to thin only if necessary to get your desired drizzling consistency

Step-by-Step Instructions

Cook the Quinoa:

Rinse the quinoa in a fine mesh strainer under cold water then combine with water in a medium saucepan. Bring to a boil reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa has absorbed the water and little tails appear. Fluff with a fork and let cool to room temperature. This ensures each grain stays fluffy and separate.

Prep the Peanut Dressing:

In a microwave safe bowl add the peanut butter and honey. Microwave for about 15 seconds just until softened. Stir until completely smooth to avoid any lumps. Add the grated ginger soy sauce red wine vinegar sesame oil olive oil and sriracha. Stir vigorously until the dressing is creamy and pourable. If it seems too thick whisk in a tablespoon or two of water until you reach a drizzling consistency. Taste and adjust the heat with more sriracha if you wish.

Combine the Salad Veggies:

In your largest mixing bowl add the shredded cabbage bell pepper red onion carrots edamame and fresh cilantro. Toss everything together so the veggies are evenly mixed and ready for the dressing.

Dress the Quinoa and Veggies:

Transfer the cooled quinoa to a small bowl and pour over half of the peanut dressing. Toss until evenly coated this allows the quinoa to soak up the flavors without getting mushy. Add the quinoa to the bowl of vegetables then drizzle on some or all of the remaining dressing depending on how saucy you like your salad. Toss very thoroughly.

Finish and Serve:

Scatter the chopped green onions and cashew halves over the top. Give one last gentle toss just before serving so the nuts stay crunchy and bright. Taste for seasoning and enjoy right away or refrigerate for later.

Save

The roasted cashews are my favorite ingredient because they stay so crunchy even after storing the salad overnight. My family insists on extra cashews on top and there have been friendly arguments at dinner over who gets the last nutty bite.

Storage Tips

Thai quinoa salad keeps beautifully in an airtight container in the fridge for up to four days. Store the dressing and salad separately if you prefer extra crunch. I love packing it into single serve containers for grab and go lunches at work or school.

Ingredient Substitutions

Swap in sunflower seeds or peanuts if cashews are not available. You can use shredded kale or romaine for part of the cabbage if you want a milder crunch. If you are out of honey or maple syrup a little agave or brown sugar works as a sweetener.

Serving Suggestions

Serve chilled or at cool room temperature for the best flavor. I often add grilled chicken or tofu to make it a full meal. For a party platter sprinkle on extra cilantro and serve with lime wedges for a bright finish.

Cultural Inspiration

This salad is inspired by flavors traditional to Thai street food peanut sauce cilantro crunchy vegetables and a bit of heat. Using quinoa replaces noodles with extra nutrition while keeping the essential flavors intact which makes it a fun twist on classic Thai flavors.

Recipe FAQs

→ What type of quinoa should I use?

Any type works, though white or tri-color quinoa provides a mild flavor and fluffy texture.

→ Can I substitute the peanut butter?

Yes, almond or sunflower seed butter are good alternatives if you prefer or have allergies.

→ How can I make this gluten-free?

Simply use a gluten-free soy sauce or tamari in the dressing to keep everything gluten free.

→ How far ahead can I prepare components?

Quinoa, dressing, and chopped vegetables can be prepped up to two days in advance; store separately for best freshness.

→ What protein can I add to make it more filling?

Grilled chicken, tofu, or shrimp are all tasty additions for extra protein and heartiness.

→ Can I use different vegetables?

Absolutely—snap peas, cucumber, or shredded kale work well in place of or in addition to listed veggies.