Life can get hectic, and finding time to prepare a nutritious meal can be a challenge. That’s why I’m excited to share this Easy 20-Minutes Thai Quinoa Salad with you. And, if you are a busy person like me, this salad is going to make you very happy. It’s perfect for those busy summer days when you crave something wholesome but don’t have hours to spare in the kitchen.
The nutty quinoa in this salad pairs perfectly with crunchy vegetables, while the creamy peanut dressing ties everything together with a hint of sweetness and tang.
Like all other salad, you can choose to add or skip ingredients according to your taste. But skipping or swapping quinoa will change the whole name-tag of this recipe so be careful about that!
Beyond its taste, this salad is ‘good for you’. Quinoa and chickpeas provide a hearty dose of plant-based protein, while peanuts add healthy fats. The fresh veggies bring essential vitamins and fiber, making this a meal that’s as nourishing as it is delicious.
What You’ll Love About This Recipe?
First off, the ease and speed of preparation stand out. In just 20 minutes, you can whip up a restaurant-quality salad without turning your meeting schedules upside down (This is the only analogy I could think of as a freelancer). The steps are simple, and you won’t need fancy tools or rare ingredients. It’s perfect for those “I need food now” moments.
Another perk is its versatility. This Thai Quinoa Salad works as a light main dish or a side to pair with your favorite protein. It also keeps well in the fridge, so you can make a batch for meal prep and enjoy it all week long.
Finally, the balance of flavors and textures is a winner. Nutty quinoa, crisp veggies, creamy dressing, and fresh herbs blend into a dish that’s appealing to everyone. It’s a surefire hit whether you’re feeding picky eaters or food lovers.
More 20 Minute Or Less Recipes
Fresh Salmon Quinoa Bowl
Cucumber Beetroot Salad Recipe
Quick 5-Minute Air Fryer Pizza with Tortilla
15-Minute Creamy Avocado Pasta (Green Pasta)
Easy Creamy Avocado Pasta Sauce With Roasted Garlic
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Ingredients
- For The Salad
Quinoa ¾ Cup
Quinoa is my go-to grain when I’m short on time but still want something that feels good to eat. Plus, it cooks up faster than I can finish scrolling through my inbox. I love how its nutty flavor adds a little something special to this salad. It fluffs up beautifully and sets the stage for all the goodness to come.Red Onion 1/4 cup
Diced red onion brings a sharp, slightly sweet zing that plays so well with the other flavors. Finely diced cutting weaves through the salad.Carrots 1 cup shredded
Shredded carrots are a must for me in this salad. They add this sweet, satisfying crunch in every bite. And I swear, just seeing them makes me feel healthier. Grab pre-shredded if you’re in a rush, or grate them fresh for that extra homemade vibe.Cilantro ½ cup
Cilantro adds a fresh, herbaceous lift to the dish. Not a fan? Swap it with parsley, though it’s key for that Thai flair.Green Onions ¼ cup
Diced green onions add a gentle, oniony crunch that’s softer than their red cousins. They add a subtle layer of flavor.Peanuts ½ cup
Roasted peanuts are my secret weapon in this recipe. They bring this incredible crunch and a rich, nutty taste that pulls everything together. I always keep a jar stashed in my pantry for moments like this, when I want to turn a simple dish into something unforgettable.Chickpeas 1 cup
Boiled and drained chickpeas slip in a creamy texture and a solid protein boost. They’re the unsung heroes that quietly upscale the salad filling. Use either home-boiled or from a can, whichever fits your day.Fresh Lime
A squeeze of fresh lime juice is the finishing flourish that wakes up all the flavors. I love how it brightens everything right before you dig in. Keep a lime handy for that final touch.- For The Peanut Dressing
Peanut Butter
Peanut butter is the creamy foundation of the dressing. I strongly recommend using natural peanut butter for a pure, rich taste.Honey
Honey brings a hint of sweetness to the dressing. It balances the savory notes and helps it all come together.Soy Sauce
It is a key ingredient of the Asian dishes that adds umami and saltiness for that Thai vibe. Swap it with tamari if you’re keeping it gluten-free.Vinegar
Vinegar gives the dressing a bright acidity. Rice vinegar is mild, but apple cider vinegar works too.Toasted Sesame Seeds
These tiny toasted sesame seeds sprinkle in a nutty aroma and crunch. They’re a small touch with big impact.Fresh Garlic
Minced fresh garlic packs a pungent punch in the dressing. I always use fresh as it gives very bold flavor over powdered version.Lime Juice
Lime juice in the dressing mirrors the fresh lime in the salad. It ties the flavors together with a citrus kick.Sesame Oil
A dash of adds a toasty, nutty depth. Just a little enhances the Asian-inspired taste.Salt and Pepper
Salt and pepper fine-tune the flavors. Adjust them to suit your palate and bring everything into harmony.
Directions
- Start by rinsing ¾ cup of uncooked quinoa under cold water to get rid of any bitterness. Toss it into a medium saucepan with 1 ½ cups of water, bring it to a boil, then lower the heat, cover, and simmer for 15 minutes until the water’s absorbed and the quinoa’s fluffy. Give it a fluff with a fork and let it cool slightly in a tray.
- While that’s going, toast your peanuts in a skillet until golden brown and set aside. Also, prep your veggies. Dice 1/4 cup of red onion, shred 1 cup of carrots (unless you’ve got pre-shredded), chop ½ cup of cilantro, and dice ¼ cup of green onions. Have ½ cup of roasted peanuts ready and make sure your 1 cup of chickpeas is boiled and drained.
- Now, for the peanut dressing, toast sesame seeds in a skillet. Keeping the stove at low heat, whisk together peanut butter, honey, soy sauce, vinegar, toasted sesame seeds, minced fresh garlic, lime juice, a splash of sesame oil, and a bit of salt and pepper in a small bowl. It should be creamy in texture.
- In a large bowl, combine the cooled quinoa with the dressing. Then add the red onion, carrots, cilantro, green onions, peanuts, and chickpeas. Mix everything until it’s well coated. Finish it off with a squeeze of fresh lime juice for that final zing.
Recipe Variations
Coconut-Lime Thai Quinoa Salad
Want a tropical twist? Add a splash of coconut milk to the peanut dressing and a little extra lime zest on top. It’s creamy, zesty, and keeps that Thai vibe going strong. The coconut pairs beautifully with the peanuts, giving you a mini vacation in every bite.
Crunchy Sesame Thai Quinoa Salad
For some extra texture, toss in a handful of toasted sesame seeds and swap half the peanut butter in the dressing for tahini. The nutty sesame flavor adds depth, and the crunch makes this salad feel even more satisfying. It’s a simple switch that shakes things up.
Sweet and Tangy Thai Quinoa Salad
If you lean toward sweeter flavors, mix in some diced mango or pineapple and a teaspoon of agave nectar to the dressing. The sweetness balances the tangy lime and savory soy, creating a bright, refreshing take on the original that’s perfect for summer vibes.
Quinoa Pre-Prep and Storage
I love having quinoa ready to go and this is my little kitchen shortcut. Cook up a batch, let it cool, and pop it into mason jars or reusable containers for the fridge. It’ll stay fresh for about five days, making salad assembly a breeze all week long. If you’re thinking longer-term, freeze it in small portions; just fluff it with a fork after thawing, and it’s good as new.
Calorie Content
This salad clocks in at roughly 350-400 calories per serving, depending on your toppings and dressing portions. It’s a full of nutrition: quinoa brings the protein, peanuts add healthy fats, and those vibrant veggies load you up with fiber and vitamins. It’s filling, flavorful, and keeps you fueled without weighing you down.
Tips and Tricks
Add Fresh Herbs at the Last Minute
Hold off on mixing in the cilantro or any fresh herbs until right before serving. This keeps them bright and flavorful, avoiding that wilted vibe. It’s a small move that makes a big difference in freshness.
Use Warm Quinoa for Bolder Flavors
If you’re eating right away, try tossing the salad with warm quinoa straight from the pot. The heat helps the dressing soak in, amplifying every bite. It’s a cozy twist that’s perfect for cooler days.
Double the Dressing for Later
Love that peanut dressing? Make a double batch and keep the extra in a jar in the fridge for up to a week. It’s great for drizzling on other salads, dipping veggies, or even jazzing up grilled chicken—versatility at its finest.
FAQs
Can I make this salad ahead of time for a party?
Yes, you can prep it a few hours ahead and store it in the fridge. Just wait to add the peanuts and cilantro until serving so they stay crunchy and fresh. It’ll taste even better after the flavors meld a bit.
What can I use instead of chickpeas?
You can swap chickpeas for edamame, black beans, or even grilled tofu cubes. They all bring protein and a nice texture, keeping the salad hearty and delicious.
Can I make it spicier without changing the dressing?
Definitely! Sprinkle in some crushed red pepper flakes or top it with sliced jalapeños. It’s an easy way to crank up the heat while keeping that killer dressing intact.
Easy 20-Minute Thai Quinoa Salad
Ingredients
For Salad:
- ¾ cup uncooked quinoa
- 1/4 cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup peanuts roasted are good
- 1 cup chickpeas boiled and drained
- Fresh lime for a bit of tang
For Peanut Dressing:
- peanut butter
- honey
- soy sauce
- vinegar
- toasted sesame seeds
- fresh garlic
- lime juice
- a dash of sesame oil
- salt and
- Pepper
Instructions
- Rinse ¾ cup of uncooked quinoa under cold water. In a medium saucepan, combine the quinoa with 1 ½ cups of water. Bring it to a boil, then lower the heat, cover, and simmer for about 15 minutes until the water is fully absorbed and the quinoa is light and fluffy. Fluff it with a fork and set aside to cool slightly.
- While the quinoa cooks, Cut or shred the vegetables according to their required form.
- Toast and measure out sesame seeds and roasted peanuts and have 1 cup of boiled, drained chickpeas ready.
- Combine veggies, toasted peanuts and seeds, and chickpeas in a large mixing bowl.
Make the Peanut Dressing
- In a small bowl, whisk together ¼ cup peanut butter, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon toasted sesame seeds, 1 minced garlic clove, 1 tablespoon lime juice, and 1 teaspoon sesame oil. Season with salt and pepper to taste. If the dressing feels too thick, thin it out with a teaspoon or two of water until it’s smooth and pourable.
Assemble the Salad
- Pour the peanut dressing over slightly cooled quinoa in the bowl. Then add the vegetables, peanuts, and chickpeas. Toss thoroughly to ensure all ingredients are evenly coated. Finish with a squeeze of fresh lime juice for a zesty kick, and give it one final gentle mix.
Notes
Recipe Notes
- Gluten-Free Option: Substitute soy sauce with tamari to make the dressing gluten-free.
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra heartiness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; stir before serving to redistribute the dressing.
- Variations: Swap cilantro for parsley or mix in crunchy veggies like bell peppers or cucumber to suit your taste.
