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Thai Quinoa Salad with Ginger Peanut Butter Dressing (Vegan, Gluten-Free)

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This crunchy Thai quinoa salad served with a ginger peanut butter dressing is a lovely twist to the classic Pad Thai.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Thai
  • Diet: Vegan

This crunchy Thai quinoa salad served with a ginger peanut butter dressing is a lovely twist to the classic Pad Thai. Entirely vegan and gluten-free, this recipe is packed with veggies, plant-based protein and essential nutrients.

Ingredients

Scale

For the Thai quinoa salad:

  • 1 cup (180g) quinoa, uncooked
  • 2 bell pepper (one red and one green), thinly sliced or diced
  • ½ medium red cabbage, shredded
  • 3 medium carrots, grated
  • 2 scallions, thinly sliced
  • 1 bunch cilantro, chopped
  • ¼ cup (40g) peanuts, raw and unsalted

For the peanut dressing:

  • ½ cup (125g) creamy peanut butter
  • 1,5 to 2 Tablespoons agave syrup
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons sesame oil
  • 3 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 1 to 2 teaspoon(s) Sriracha or any hot chile sauce
  • Water, as needed to thin out the sauce

Instructions

For the quinoa salad:

  1.  On a medium pot placed over high heat, add quinoa and double its volume of water. Bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. Remove from heat and fluff quinoa with a fork. Cover and allow quinoa to sit in the pot for 10 minutes.
  2. Add quinoa to a large mixing bowl and let cool completely before using.
  3. Add bell peppers, shredded cabbage and grated carrots to the cooled quinoa, and set aside.

For the ginger peanut sauce*:

  1. Warm up the peanut butter 10-15 seconds in the microwave to soften it up a little bit if needed.
  2. In a small bowl, combine together the peanut butter, agave syrup, lime juice, sesame oil, rice vinegar, fresh ginger and Sriracha sauce. Add water, one Tablespoon at a time, until you obtain the desired consistency.
  3. Pour dressing over the vegetables and toss to coat. Serve with chopped scallions, cilantro, and toasted peanuts. Transfer to 2-3 bowls, sprinkle with a bit more peanuts and fresh cilantro.

Notes

* You can store any leftovers of the ginger peanut sauce in an airtight container / Mason jar for up to a week.

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https://www.delscookingtwist.com/vegan-thai-peanut-quinoa-salad-gluten-free/