Crunchy Thai Quinoa

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PREP: 10 minutes


Dairy-Free, Vegetarian, Pescatarian, Vegan, Egg-Free

This Crunchy Thai Quinoa is the perfect recipe to prepare during your Sunday Meal Prep! It comes together in next to no time and can be stored in the fridge for up to 5 days making it a wonderful lunch option for busy days. It is bright, colorful, high in fiber and protein, and loaded with flavor thanks to an incredible Thai peanut dressing! It’s so yummy you might want to make a double batch! Enjoy!


1/4 cup
smooth natural peanut butter
3 tbsp
soy sauce
1 tbsp
agave syrup
lime, juice
1 tsp
sesame oil
1 tsp
fresh ginger
garlic clove, grated
3 cups
cooked quinoa, cooled
1 cup
shredded red cabbage
carrots, shredded
1 cup
chopped snap peas
green onions, sliced
1/4 cup
chopped roasted peanuts


In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.

In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.

Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)380
Total Fat (g)16
Saturated fat (g)2.5
Sodium (mg)470
Total Carbohydrate (g)48
Dietary Fiber (g)8
Total Sugars (g)10
Added Sugars (g)4
Protein (g)15
Calcium (mg)84
Iron (mg)3
Potassium (mg)634