Thai Peanut Quinoa Salad

This Thai Peanut Quinoa Salad is one of my staple recipes for a quick protein-rich meal. It is bright with fresh veggies, full of flavor thanks to the creamy peanut dressing, and keeps well in the fridge so lunches or dinners are sorted for a couple days.

When I started meal prepping to save time during the week, this salad quickly became my go-to because it holds up so well and is always satisfying. Every time I pack this for my lunch break I find myself looking forward to it by mid-morning and I can honestly say I never get bored of it thanks to the flavor and texture mix.

Ingredients

• Cooked quinoa: add a nutty base and complete protein try to use fresh or leftover but fluffed with a fork for best texture
• Diced bell peppers: contribute color and crunch use any color for variety and pick firm peppers for best flavor
• Cooked edamame: brings plant protein and staying power look for bright green pods for freshness and avoid mushy beans
• Chopped green onions: give a sharp savory lift choose crisp stalks that are free from wilting
• Thai peanut dressing: creates bold flavor choose a dressing with real peanuts and a hint of spice for authentic taste

Instructions

Cook the Quinoa:

Cook your quinoa if you have not already done so Use one part quinoa to two parts water Bring to a boil then simmer for about fifteen minutes until fluffy Let it cool and fluff with a fork

Prep the Vegetables:

Dice the bell peppers and chop the green onions You want even small pieces so every bite has a bit of everything

Cook and Shell Edamame:

If using frozen edamame boil in salted water for three to five minutes until just tender Drain cool and shell if needed

Combine Everything:

Place the cooked quinoa peppers edamame and green onions in a mixing bowl Stir gently to mix without smashing the ingredients

Dress and Toss:

Drizzle with Thai peanut dressing Toss so the dressing is distributed evenly Taste and adjust seasoning if you like more zing add a squeeze of lime or extra dressing

Chill:

Transfer to a storage container Cover and chill for at least thirty minutes to allow flavors to meld together

I absolutely love fresh bell pepper in this whether it is red green or yellow each bite has just enough sweetness and crunch It reminds me of Sunday afternoons with my family putting together colorful salads at the table everyone choosing their favorite toppings

Storage Tips

Refrigerate the salad in an airtight container to keep it crisp. It is best within three days. If you are packing for work lunches add the dressing just before eating to preserve extra crunch.

Ingredient Substitutions

If you cannot find edamame try shelled peas for protein or use chickpeas for a different texture. Any crunchy veggie like shredded carrots or cucumbers can be swapped for bell pepper.

Serving Suggestions

Enjoy the salad cold or at room temperature. You can turn it into a main dish by adding baked tofu or tempeh. For added freshness sprinkle sesame seeds or chopped cilantro right before serving.

Cultural Note

This recipe is inspired by the bold flavors of Southeast Asian cuisine. The peanut dressing is reminiscent of classic Thai satay flavors while the quinoa and edamame bring a healthy update that fits busy modern life.

Seasonal Adaptations

In summer swap green onions for fresh mint leaves During colder months try roasted butternut squash instead of bell pepper Add shredded cabbage in spring for more crunch

Success Stories

I have brought this salad to potlucks where it is always the first to disappear. Friends have shared that even picky eaters ask for second helpings and it has become a favorite for quick work-from-home lunches.

Freezer Meal Conversion

This salad is best fresh or from the fridge but you can freeze the components separately. Quinoa freezes well on its own just avoid freezing with the dressing already mixed in as it can separate.

This salad will quickly become a staple in your meal prep routine. Enjoy vibrant flavors, satisfying texture, and unbeatable convenience in every bowl.

Common Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with brown rice or farro for a different texture while keeping the flavors vibrant.

→ What vegetables work best in this salad?

Bell peppers, edamame, and green onions add crunch and color, but shredded carrots or cucumbers are tasty additions.

→ How long does the salad stay fresh?

Stored in an airtight container, this salad keeps well in the refrigerator for up to three days.

→ Is this suitable for a vegan or high-protein diet?

Yes. Quinoa and edamame boost plant-based protein, making it filling and suitable for vegan diets.

→ Can I make the dressing nut-free?

Substitute the peanut dressing with sunflower seed butter or tahini for a nut-free alternative.

→ Should the salad be served cold or warm?

It's best served chilled to enhance its refreshing flavors and make it perfect for meal prep lunches.