This Thai-Style Quinoa Salad with Peanut Sauce is packed with protein, crunchy and flavorful. Super easy, vegan, and great to meal prep for quick lunches throughout the week. It’s also the perfect summer side dish for a BBQ, potluck, or cookout.

Dietary Modifications:

  • This recipe is naturally vegan, vegetarian, plant-based, and dairy free!
  • To make this gluten free, make sure you are using a gluten free soy sauce or tamari in the dressing. You can also use coconut aminos which would be delicious!
  • Naturally refined sugar free


For The Salad:
4 cups cooked quinoa
2 cups chopped red cabbage
2 carrots chopped or spiralized
1 cup Thai Basil julienned
1/2 cup peanuts chopped
2 green onions chopped

For The Peanut Sauce Dressing:
2 cloves garlic minced
1/2 cup olive oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
2 tablespoons agave
2 teaspoons Tamari or Braggs Aminos
1 lime juiced


In a large bowl, combine the quinoa, cabbage, carrots, Thai basil, and chopped peanuts.

For the dressing, add the minced garlic, rice wine vinegar, olive oil, Tamari or soy sauce, agave, peanut butter, and lime juice. Seal mason jar with an airtight lid, and shake well to combine all dressing ingredients.

Pour dressing over the quinoa salad and toss well to combine. Top with green onions and serve.