skip to Main Content

Thai Quinoa Salad with peanut butter dressing

I created four Quinoa salads for the Kitchen Edit workbook. For now, it is only available if you book a Kitchen Edit session. But from next year I will also add it as a workbook to my shop.

This is one of the recipes I included in the workbook.

Quinoa is a super healthy grain, high in fibre and protein but could also be replaced by rice, cous cous, or bulgur wheat.

Try to prep at least one grain a week and make one salad dressing. Chop vegetables in advance and making quick salads for lunch will be a breeze


Thai Quinoa Salad

Thai Quinoa Salad

Thai Quinoa Salad

  • Author: Ankie Niesing
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 4


Delicious and healthy Quinoa salad.

Make components ahead for the week and combine for easy meals


¾ cup uncooked quinoa ​​​​​​​​
1 ½ cups water or stock​​​​​​​​
2 cups shredded purple cabbage​​​​​​​​
1 cup sliced carrot​​​​​​​​
1 cup edamame beans​​​​​​​​
½ cup chopped coriander leaves​​​​​​​​
¼ cup chopped roasted and salted peanuts or flaked toasted almonds​​​​​​​​
Peanut Dressing​​​​​​​​
¼ cup smooth peanut butter​​​​​​​​
3 tbsp soy sauce​​​​​​​​
1 tbsp honey​​​​​​​​
1 tbsp rice vinegar​​​​​​​​
1 tsp toasted sesame oil​​​​​​​​
2 tsp grated fresh ginger ​​​​​​​​
½ lime or lemon juiced​​​​​​​​
A few tbs of water to thin out​​​​​​​​
Pinch of salt​​​​​​​​


Cook the quinoa: First, rinse the quinoa in a fine sieve under running water. In a pot, combine the rinsed quinoa and 1 ½ cups water. Bring to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer until it has absorbed all of the water. Remove from the heat, cover the pot and let it rest for 5 minutes. Fluff the quinoa with a fork. Set it aside to cool.​​​​​​​​
Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth or microwave to loosen it up. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.​​​​​​​​
In a serving bowl, combine the cooked quinoa, shredded cabbage, carrot, peas, and coriander. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce. Season if needed. Garnish with peanuts or flaked almonds.​​​​​​​​
Notes: Edamame can be bought from Woolies, or oriental shops. But you might need to peel them when buying from Woolies. Otherwise, add cucumber or sugar snap peas.​​​​​​​​


Remember to rinse quinoa otherwise it will taste bitter

Replace quinoa with bulgur wheat or cous cous

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top