Thai Peanut and Quinoa Salad

Easy | Mild | 45 min | x2

An addictive peanut sauce for a crisp, colourful, Thai-inspired Quinoa salad.
Enjoy it as a light summer dinner and pack up the leftovers for tomorrow lunch!


Thai Peanut and Quinoa Salad ingredients
Peanut sauce 80ml
Light soy sauce 3 Tbsp
Ginger Paste 15g (1 sachet)
 Quinoa 200g
Purple cabbage ½ piece
Grated carrot 100g
Sliced snow peas 100g
Chopped coriander 50g
Spring onions 30g
Lime ½ piece


Thai Peanut and Quinoa Salad

Cook the quinoa

In a pot, combine the rinsed quinoa and 80ml water. Bring to a gentle boil, reduce the heat and simmer until it has absorbed all of the water. Remove from heat, cover and let it rest for 5 minutes. Uncover the pot and fluff with a fork. Set aside.

Thai Peanut and Quinoa Salad

Make the peanut sauce

Whisk together peanut sauce, soy sauce, ginger paste and lime juice until smooth.

Thai Peanut and Quinoa Salad

Prepare the salad

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and spring onions. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce.

Thai Peanut and Quinoa Salad

Plate your dish

Garnish with lime and serve in a large salad bowl. This salad keeps well, covered and refrigerated, for about 4 days.