Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.
Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro.
Add quinoa and as much of the remaining dressing as you'd like, to taste. Add cashews and garnish with green onions. Enjoy.
Video
Notes
Make Ahead Instructions: The veggies, quinoa, and peanut sauce can all be prepped in advance to make this quinoa salad even more effortless! Store everything separately in airtight containers in the fridge.Chicken Quinoa Salad: To make it even more filling, feel free to throw in some chopped grilled chicken.