Thai Peanut Quinoa Salad Recipe with Fresh Vegetables and Lime

This Thai Peanut Quinoa Salad comes together in under 20 minutes and is a crowd-pleaser. It’s an ideal meal prep recipe that stores well in the fridge without getting soggy.

For more Thai-inspired salads, try the Thai Peanut Noodle Salad or Raw Pad Thai next.

This salad is fresh, colorful, and full of crunchy vegetables, sweet mango, and a creamy peanut dressing that brings everything together. It’s nourishing, flavorful, and quick to prepare.

As a busy parent I value recipes that are quick, healthy, and easy to prep. My recent go-tos include Greek Farro Salad, Kale Caesar Pasta Salad, and an easy tofu stir-fry. This Thai Quinoa Salad is a welcome addition to the rotation.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 20 minutes with minimal effort.
• Meal prep friendly: Keeps well in the fridge and often tastes better the next day. Store the dressing separately for maximum freshness.
• Balanced and satisfying: High in fiber and plant-based protein with healthy fats to keep you full.
• Flavor-packed: Creamy peanut dressing, crunchy peanuts, fresh herbs, and sweet mango create a delightful combination.

Key Ingredients

• Quinoa: Cook and fully cool the quinoa before assembling so the salad stays crisp. Pre-cooked bagged quinoa works in a pinch.
• Mango: Use ripe mango for sweetness, or unripe mango for a tart, more traditional Thai flavor. Both are delicious.

*This is a brief overview. The full ingredient list with measurements appears in the recipe card below.

How To Make Thai Peanut Quinoa Salad

Step 1: Combine the peanut dressing ingredients in a small blender or bowl.

Step 2: Blend or whisk until smooth. Add a little warm water if needed to reach the desired consistency.

Step 3: Add the salad ingredients to a large mixing bowl.

Step 4: Pour the peanut dressing over the salad.

Step 5: Toss gently to combine and serve.

How To Store

Keep the salad in an airtight container in the refrigerator for up to 4 days. For the best texture, store the peanut dressing separately and add it just before serving to prevent the vegetables from becoming soggy.

Jess’s Tips

• Let the quinoa cool: Use cooled quinoa so the vegetables stay crisp.
• Chop small: Dice vegetables finely so each bite has a balance of flavors and textures.
• Use fresh herbs: Generous amounts of cilantro, basil, and mint brighten the salad.
• Boost protein: Add edamame, chickpeas, shredded chicken, or peanut butter tofu for more substance.
• Don’t skip the mango: Sweet mango balances the savory peanut dressing and adds a bright contrast.
• Make extra dressing: The peanut dressing is versatile—keep extras for other salads or noodle dishes.
• Store dressing separately: For meal prep, keep dressing in its own jar and toss just before serving.

Frequently Asked Questions

If you tried this Thai Peanut Quinoa Salad or another recipe, please leave a comment or rating. Follow the author on social media for more recipes and inspiration.