Spicy Peanut Quinoa Salad

I love peanut butter. Peanut butter cookies, peanut butter dipping sauce, peanut butter out of the jar… peanut butter anything! So when a late-night Google search returned a recipe for quinoa salad with spicy peanut dressing, I didn’t hesitate to bookmark it and use it as inspiration for my lunch the next day, this Spicy Peanut Quinoa Salad:

Spicy Peanut Quinoa Salad (Vegan, Gluten-Free)

For the veggies, I used what I had on hand in the fridge, which was cucumber as well as orange and purple carrots (read my post on the awesomeness of purple carrots). If you can’t find purple carrots, then feel-free to substitute with any other colorful veggie – purple cabbage and/or red/yellow capsicum (bell pepper) would be great.

Spicy Peanut Quinoa Salad (Vegan, Gluten-Free)

I added cilantro (fresh coriander) and garlic because I think that they both go so well with peanut sauces, but feel free to use basil or mint if you’re not a fan of cilantro. A tablespoon or so of fresh grated ginger and/or a handful of chopped green onions would also be awesome.

Spicy Peanut Quinoa Salad (Vegan, Gluten-Free)

I must admit… I LOVE this salad and it’s pretty much been on my weekly lunch rotation ever since I first made it. Not only is it super yummy, it’s also a really healthy and colorful way to indulge in your peanut butter cravings.

Spicy Peanut Quinoa Salad (Vegan, Gluten-Free)

Updates – Spicy Peanut Quinoa Salad

November 12, 2011 – I made this today with purple cabbage instead of purple carrot, and fresh mint instead of cilantro. The salad is just as pretty and tastes great. The mint and cucumber make this such a refreshing salad, and it’s a great option for people who don’t like the taste of cilantro.

April 1, 2013 – Readers have been asking me how I get perfect Julienne-cut vegetables. It’s not handy knife work on my part! I use this OXO Good Grips Julienne Peeler. You could also use a mandoline – but watch out that you don’t slice your fingertips off! A Microplane Cut-Protection Glove is a great way of preventing that from happening!


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Spicy Peanut Quinoa Salad

This slightly spicy quinoa salad makes a great side dish, or a perfect lunch. Vegan / Gluten-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-4 1x
  • Category: Main, Salad

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1/2 medium cucumber, seeds removed and cut into julienne strips
  • 1 medium orange carrot, cut into julienne strips
  • 1 medium purple carrot cut into julienne strips (or 1/2 cup shredded purple cabbage and/or strips of red/yellow bell pepper (capsicum))
  • 1/4 cup cilantro (fresh coriander) (or mint, or basil), chopped
  • 3 tbs smooth peanut butter (or other nut butter)
  • 3 tbs seasoned rice vinegar
  • 2 tbs tamari (or light soy sauce)
  • 1/2 tsp hot red pepper flakes
  • 1 small clove garlic, minced

Instructions

  1. Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, cover, and simmer until quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large bowl, combine peanut butter, vinegar, soy sauce, hot red pepper flakes, and garlic. Add enough hot tap water (about 2 tablespoons) to thin the mixture to sauce consistency.
  3. When quinoa is ready, transfer it to the bowl, along with the veggies and cilantro, and toss to combine.
  4. Can be served immediately, but even better after having been refrigerated for 30 minutes. Keeps in the fridge for up to 3 days.

Notes

Adapted from: http://toddholmstedt.com/resources/recipes/quinoa-salad-with-spicy-peanut-dressing

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Spicy Peanut Quinoa Salad (Vegan, Gluten-Free)

65 thoughts on “Spicy Peanut Quinoa Salad”

  1. Holy moley this is fantastic!!! Added shrimp since I’m not vegan, subbed beet instead of purple carrot, and doubled up on garlic. Have been making your lentil coconut curry for months now and finally took the time to look at your other recipes, and I AM SO GLAD I DID!!!! Thank you for these amazing recipes.

    Reply
  2. I knew this would be good because it’s on your website Angela! 😉 Thanks for sharing these great recipes. I will be making this again, it tasted delish, was quick and easy.

    Reply
  3. I just made this for the first time and am eating it right now.. it is AMAZING!!! I am so in love with it. I used purple cabbage instead of a purple carrot, and cilantro (my favorite). I will definitely be making this over and over again 🙂 Thank you!

    Reply
  4. I just made this recipe and I LOVE IT!!! I’ve been Vegan for a whole couple months now. I’ve had 3 close friends die from cancer in less than 4 weeks. I have 2 more close friends who have stage 4 cancer and another who has been hospitalized with Crohn’s for 4 out of the last 5 months!!! (I’m 47 and all these people are around my age or younger!!!) I believe our American Diet play a huge roll in this epidemic. My hubby and I will be moving to Belize, will live Off Gird and an Organic Lifestyle. We are transitioning now and have found that being Creative with Cooking means NOT missing Meat!! Thank You for all your recipes!!! They are easy to follow and have ingredients that are usually already in my frig!!! (or are easy to tweak with what I do have) Glad my Ortho Doc is Vegan and that I chose to give this new lifestyle a try!!!

    Reply
  5. I made this for the first time after growing tired of my standard quinoa recipes. I subbed in raw almond butter instead of peanut butter! And used purple cabbage with red pepper as I did not have carrot. I also used garlic powder rather than raw garlic. I love this recipe! It pairs nicely with split peas mixed in for extra crunch and protein!

    Reply
  6. What a wonderful sauce! Could be used on other things too. Definitely a keeper!
    If you don’t want to do all the slicing, pick up some broccolini slaw at the grocer – all the same flavors without all the work.

    Reply
  7. LOVED IT! …..and even better, Hubby LOVED IT! He said it was the best thing I’ve made so far. I guess I’ll be making this weekly. The only change I made was to add purple cabbage (no purple carrots to be found) and I threw in a small handful of chopped peanuts. Yum!

    Thanks Angela!

    Reply
  8. Bookmarked! Can’t wait to try this!!!. (the next time I make quinoa!)

    Hubby and I are totally new to vegan eating (this week, really) and I’m so glad I found your website. Great recipes, ideas and beautiful pictures. Well done.

    Thank you so much Angela! With such flavorful food, you’re making this easy.

    Jackie

    Reply
  9. My partner and I love this recipe! It’s a staple in our house and super convenient when we don’t have anything planned for lunch. The dressing is seriously delicious too… I usually make 3 times the amount listed and use it for all sorts of asian noodle dishes. I also tweaked the recipe a bit… I add some ground ginger and honey to the dressing and use tri-color quinoa instead of white. I top the dish off with some chopped green onions as well.

    Ah, I love this recipe!

    Reply
  10. Thank you very much for this recipe! Even my husband – who’s a dedicated carnivore – loves it and told me we should have it more often!

    Reply
  11. This is seriously delish! I didn’t have purple carrots so used capsicum instead but I cooked them first as I don’t like them raw. I just ate and I am full but I can’t stop picking at it! Thank you! Amazing recipes!

    Reply
  12. This was fabulous! I added celery, green bell pepper, and green onion to mine; I also put sliced avocado on top of each serving, and that added a lot to the flavor!

    Reply
  13. This is one of our very favorite salads! My family requests it often for our potluck gatherings. I can’t find purple carrots, so I just grate a carrot and substitute with a cup cauliflower cut into small pieces for crunch. Yum! Thank you! You have an awsome camera by the way, your photos are wonderful.

    Reply
  14. Made this for lunch today, eating it now. Topped it off with some chopped up avocado…my guilty pleasure. It is SO delicious! I am amazed by your website, it is my obsession at the moment. I am having so much fun making (and eating) your recipes!

    Also made the peach shake this morning for me and my daughter and it was a total HIT!

    Thank you SO much!

    Reply
  15. Terrific salad! I used julienned jicama instead of cucumber and the purple cabbage since there were no purple carrots available at our store. Looking forward to eating this for lunch this week. Thanks, Angela.

    Reply
  16. Hi Angela

    I am day 5 of a 6 week vegan eating journey. This is my first time eating quinoa. The recipe is so delicious thank you! I added some green string beans and made it a warm salad. So glad i came across your blog. Will be a regular visitor 🙂

    -Nat

    Reply
  17. Angela,
    I stumbled on this cool quinoa recipe when looking for purple carrot inspiration. I am trying this today for next week lunches. You have a great blog. I hope to come back often. You like to season food well and I like that. My son lived in Toronto most of last year and consider’s him from there even though he is here in VA! haha The thai peanut salad also looks fab and will try that too. I have looked at lots of quinoa recipes and this one stands out as more unique than most that use quinoa. I will report back once my guinea pigs (my family) give it a try.

    I am not vegan but am taking an online plant based cooking course called Rouxbe and have learned so much about going more plant-based in our food choices.

    Cheers!
    Bonnie

    Reply
    • Hi Bonnie, That’s funny about your son – I feel the same way about Sydney now 🙂 Let me know what you think of the quinoa salad. It’s on regular rotation in my house. Thanks for stopping by!

      Reply
  18. I made this about a week ago and both my daughter and I liked it very much. We had to use cashew butter instead of peanut butter, and it turned out delicious!

    Reply
  19. Thanks so much for sharing this amazing recipe!! I am absolutely addicted!
    It’s the perfect thing to make on a sunday night and have lunches for the whole week.

    Reply
  20. Delicious! My husband and I “housed” the entire dish after a yoga class tonight. I am making it for a party this weekend.

    Reply
  21. Yum! I just found quinoa in Taipei and have been cooking up a storm with it ever since. I’ve never thought of pairing it with peanut butter, though. Can’t wait to try it!

    Reply
    • OMG I would be too. Quinoa is one of the very first things I made when I got back. It doesn’t pop up anywhere in Asia! Let me know if you try this and what you think 🙂

      Reply
  22. I’m a new follower!! I was so intrigued by this recipe – it is FANTASTIC!! I made it today and added fresh pineapple – it was really good 🙂

    Reply
  23. I just made this recipe tonight and it was wonderful and perfect for hot days. The cilantro with peanut sauce was fabulous. FYI – I also added some chopped peanuts which gave it an extra crunch. I had sliced limes on the side to squeeze on the salad. Thank you for the recipe!

    Reply
  24. Hiya

    I just made this for an afternoon snack (served a much reduced serving of course 🙂 ). It was deeelish!

    It was so easy. I had the quinoa already on the boil before I googled to see what I could make with it using vegetables and nuts – and here you were.

    I used basil as I don’t have any coriander in my potplant garden, for some reason I have a black thumb for poor old coriander.

    I’m on an athlete’s nutrition plan and this is perfect proportions of vege, protein and fats. Thank the gods for quinoa. And Vegangela for the yummy recipe.

    J

    Reply
    • Thanks for the info, I’m glad to hear that it’s as healthy as I thought it was 🙂
      I made it myself yesterday. So good and easy. Thanks for stopping by!

      Reply
  25. Great Recipe, made it for lunches last week
    as bored of same old sandwiches for lunch
    and hadn’t tried making quinoa before
    It was really really good! Don’t like corriander but basil
    went well with it instead.
    It was so good we just made more for next week too!

    Reply
    • Hi Craig – Thanks for the feedback, I’m glad you liked it and that it worked out well with basil. This salad is on standard rotation when I’m at home – I just love how fresh it tastes 🙂

      Reply
  26. Excellent! Made this tonight and it was a bit hit at our house. It reminded me of the Thai salad I used to love when I was living in Thailand. Thanks for a great and easy recipe!

    Reply
  27. I finally got around to making this and it’s delicious. I didn’t have any garlic and it still tastes good, though I know it would be even better with it. Really really love this dish!

    Reply
    • Hi Tricia – Thanks for your comment. No, I don’t have a mandoline as I have a limited “expat” kitchen at the moment. But my mom got me this julienne vegetable peeler which basically does the same thing. It works great if you’re just doing a few veggies, as in this case. I used it for the carrots but I did the cucumber by hand. Hope that helps! 🙂

      Reply

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