This recipe is packed with flavor (hello, red chile paste!), vibrant colors, and plenty of vitamins and nutrients to help fight inflammation. We love to make this on a Sunday and throw several portions in meal prep containers to take for lunch throughout the week. You can add fresh herbs to brighten it up—my favorites are cilantro and Thai basil.

Crunchy Thai-Inspired Quinoa Salad with Peanut Dressing [Vegan]





For the Quinoa Salad:

  • 1 1/2 cups  quinoa
  • 1 cup frozen edamame
  • 2 cups shredded purple cabbage
  • 1 red or yellow bell pepper, seeded and thinly sliced
  • 1 cup shredded carrots
  • 1 small cucumber, diced
  • 1/2 cup peanuts or cashews
  • 1/2 cup scallions, thinly sliced on the bias
  • Fresh Thai basil or cilantro, for garnish
  • Juice of 1 lime

For the Peanut Dressing:

  • 1/3 cup natural peanut butter, melted
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • 1 tablespoon pure maple syrup or raw honey
  • 1 teaspoon red chili paste
  • 1 garlic clove, peeled
  • 1 teaspoon fresh grated ginger


  1. To make the quinoa salad, cook the quinoa and frozen edamame according to the package directions.
  2. To make the peanut dressing, combine all the ingredients in a food processor and blend for 30 to 60 seconds, until smooth and creamy.
  3. Assemble the salad by pouring the cooked quinoa into a large bowl. Top with the edamame, cabbage, bell pepper, carrots, cucumber, and nuts, and drizzle with the peanut dressing.
  4. Toss to coat, then top with the scallions, herbs, and lime juice.

    Discover more recipes with these ingredients

  • Quinoa