How do I cook millet instead of quinoa?

Millet works the same way as quinoa here—combine rinsed millet with water, bring to a boil, cover, and simmer until the water’s absorbed. Let it rest, then fluff and cool before using.

Will the salad get soggy if I make it ahead?

Not at all! The cabbage and carrots hold their crunch even after several days. For best texture, garnish with peanuts right before serving.

What if I don’t like cilantro?

No worries! Swap cilantro for fresh mint, Thai basil, or just leave it out—the salad will still be wonderfully flavorful.

Crunchy Thai Peanut & Quinoa Salad Recipe

Looking for a dish that’s lively, crunchy, and gets dinner on the table in less than an hour? This Crunchy Thai Peanut & Quinoa Salad is an absolute game-changer for busy weeknights. It’s bursting with color, offers layers of texture in every forkful, and delivers big, bold flavors without a complicated cooking process. Whether you’re after a nourishing main or a vibrant side, this salad comes together effortlessly—making it perfect for meal prep, potlucks, or a quick lunch. The tangy, creamy, and punchy peanut sauce brings all the veggies and fluffy quinoa together, making every bite a joy.

Why You’ll Love This Recipe

Quick to Prepare: Quinoa cooks up in about 20 minutes, and while that’s happening, you can slice and prep the veggies and sauce. Everything comes together in less than 40 minutes!
Packed with Flavor and Texture: Earthy quinoa, crunchy cabbage, snappy peas, and the richness of a peanut dressing—this salad is a flavor explosion.
Easily Customizable: Use what you’ve got in the fridge and make this your own. It’s also naturally vegetarian, and can be made vegan or gluten-free in moments.
Stays Crisp for Days: This salad holds up beautifully in the fridge, making it ideal for meal prepping a few days ahead or packing it up for lunch.

Ingredients You’ll Need

All the essentials that make this a crave-worthy dish, plus a few easy tips to maximize their flavor:

Quinoa (or Millet): The hearty, protein-packed base that keeps the salad satisfying. Fluffy when cooked and a wonderful sponge for the peanut sauce.
Water: For cooking the quinoa. Don’t skip rinsing the quinoa first—it removes bitterness.
Purple Cabbage: Shredded for crunch and beautiful color. It adds a subtle sweetness and keeps everything lively.
Carrot: Grated, it lends a delicate sweetness and more crunch—use a julienne peeler or box grater for best texture.
Snow Peas or Sugar Snap Peas: Thinly sliced, these add a burst of freshness and a sweet snap with every bite.
Cilantro: Chopped for a crisp, unmistakable herbal note. Even if you’re not a cilantro fan, a little goes a long way.
Green Onion: Thin slices for a gentle, peppery bite and vibrant color.
Roasted, Salted Peanuts: Chopped and used as a final garnish, they turn every serving into a celebration of crunch.
Smooth Peanut Butter: The backbone of that creamy, nutty dressing.
Tamari or Soy Sauce: For salty, umami depth. Use tamari for gluten-free.
Maple Syrup or Honey: Adds natural sweetness and brings the dressing together. Maple syrup makes it vegan.
Rice Vinegar: Brightens the sauce and balances the richness.
Toasted Sesame Oil: A little goes a long way for a toasty aroma and finish.
Fresh Ginger: Grated for zippy warmth. Double up if you’re a ginger lover.
Lime Juice: Brings needed acidity. Fresh is always best!
Red Pepper Flakes: Just a pinch for a tingle of heat—add more if you like it spicy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let this salad flex to fit your pantry and preferences:

Go Green: Try adding baby spinach, romaine, or kale for a leafy version.
Switch Proteins: Toss in grilled chicken, tofu, or edamame for extra protein. This transforms it into a heartier main dish.
Use Different Veggies: Red bell pepper, cucumber, or radishes are great adds for more crunch and color.
Make It Spicier: Whisk sriracha or chili-garlic sauce into the peanut dressing for a bold kick.
Noodle Twist: Mix in cooked rice noodles for a Thai-inspired fusion!

How to Make Crunchy Thai Peanut & Quinoa Salad

Step 1: Cook the Quinoa

Rinse the quinoa well under running water. Combine with water in a medium pot and bring to a gentle boil. Lower the heat and cook until the water’s absorbed and the quinoa is tender. Let it rest, covered, for five minutes, then fluff with a fork and set aside to cool.

Step 2: Make the Peanut Sauce

In a mixing bowl, whisk together peanut butter and tamari (or soy sauce) until silky smooth. If it’s giving you a hard time, a quick zap in the microwave will loosen things up. Stir in maple syrup (or honey), rice vinegar, sesame oil, freshly grated ginger, lime juice, and a pinch of red pepper flakes. Give it a taste—you want it to sing with salty, tangy, and nutty notes. If it feels too thick, add a splash of water.

Step 3: Combine the Veggies

In a large serving bowl, toss together the shredded cabbage, grated carrots, sliced snow peas, chopped cilantro, and sliced green onions. Add in the cooled quinoa and toss until everything’s nice and mingled.

Step 4: Dress and Serve

Pour the peanut sauce over the mixture and toss gently until all is lightly coated. Taste and adjust with a pinch of salt if needed. Spoon into bowls and finish with a generous sprinkle of roasted peanuts for extra crunch.

This salad is best enjoyed slightly chilled or at room temperature—no reheating required!

Pro Tips for Making the Recipe

Cool Quinoa Completely: Room temperature quinoa won’t wilt your veggies and allows flavors to meld.
Batch Your Veggie Prep: You can prep all your veggies a day ahead and store them in an airtight container.
Double the Sauce: The peanut sauce is so addictive—make extra and use it as a dip or drizzle for other meals!
Taste As You Go: Always taste before serving—you might crave a touch more lime juice or ginger.

How to Serve

This salad shines whether it’s a light meal, portable lunch, or colorful side:

Bowl Style: Serve in a big bowl for easy scooping, or portion into meal prep containers for lunch.
Garnish Generously: Top with extra cilantro, lime wedges, or sliced green onion.
Simple Pairings: Enjoy alongside grilled proteins, spring rolls, or a fresh fruit platter.
Wrap It Up: Spoon salad into large lettuce leaves or tortillas for a hand-held option.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The cabbage and carrots stay crisp, and the flavors deepen after a day in the fridge.

Freezing

It’s not recommended to freeze this salad—the veggies lose their crunch and the sauce can separate. Instead, just refrigerate and enjoy fresh.

Reheating

No reheating needed! This salad is best eaten cold or at room temperature. Just toss well before serving.

If you’d rather not risk soggy peanuts, keep them in a separate container and sprinkle them just before you eat.

FAQs

How do I cook millet instead of quinoa?

Millet works the same way as quinoa here—combine rinsed millet with water, bring to a boil, cover, and simmer until the water’s absorbed. Let it rest, then fluff and cool before using.
Will the salad get soggy if I make it ahead?

Not at all! The cabbage and carrots hold their crunch even after several days. For best texture, garnish with peanuts right before serving.
What if I don’t like cilantro?

No worries! Swap cilantro for fresh mint, Thai basil, or just leave it out—the salad will still be wonderfully flavorful.

Final Thoughts

Dig into this Crunchy Thai Peanut & Quinoa Salad and discover just how easy it is to put together something vibrant, filling, and delightfully crunchy, even on the busiest weeknight. With its bold peanut dressing and riot of fresh veggies, it’ll keep you coming back for more—and you just might find yourself making it on repeat. Grab those veggies, whip up the sauce, and enjoy every colorful bite!