Like many people, 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 search for “quinoa salads with peanut butter” returned this 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.
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.
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.
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.
Updates
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
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.
- 1 cup quinoa
- 2 cups water
- ½ 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 shredded purple cabbage and/or red/yellow bell pepper (capsicum))
- ¼ cup cilantro (fresh coriander) (or mint, or basil) chopped
- 3 tbs smooth peanut butter
- 3 tbs seasoned rice vinegar
- 2 tbs tamari or soy sauce
- ½ tsp hot red pepper flakes
- 1 small clove garlic, minced
- Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and simmer briskly until quinoa is tender, about 15 minutes.
- 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.
- When quinoa is ready, transfer it to the bowl, along with the veggies and cilantro, and toss to combine.
- Can be served immediately, but I think it’s better after having been refrigerated for 30 minutes. Keeps in the fridge for up to 3 days.
Yum! Will definitely try this one. Do you have a mandoline? Your julienned veggies are so perfect.
xo
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 (like this http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S) 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! :)
This salad looks great – right up my alley! I love peanut butter and it’s a great way to sneak some more protein and healthy fats in. Definitely on my to try list :)
Hi Karla – thanks for your comment. Let me know what you think when you try it :)
YUM! This has so many of favorite ingredients–peanut butter, quinoa and cilantro! This is on my list to try–thanks!
Agreed! All my fave ingredients too! Thanks for your comment and let me know what you think! :)
Yum! I’m in awe of you as always :) This looks great! xo
Thanks lady :) Will make it for us next time we’re doing a potluck – I think you’ll really like it!
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!
Hi Keely – Thanks so much for your comment and I’m happy to hear how much you loved the salad. It’s now one of my faves too! :)
this salad looks sooooooooooooo good! it reminds me of a sum tum salad that i always get at my favorite thai restaurant. i must try this!
Hi Caitlin – Sorry for the late reply, I just noticed your comment now. You’re right, it does look like a Thai salad :)
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!
Hi Jennifer – So glad you liked it, it’s one of my top salads/quinoa dishes. Definitely has a Thai thing going on :)
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!
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 :)
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
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!
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!
So glad you liked it. I love the addition of chopped peanuts and limes. It gives it a sort of Pad Thai feel :)
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 :)
Thanks for taking the time to comment. I love peanut butter and pineapple – such a great combination!
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!
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 :)
Terrific recipe! I just made it for dinner tonight and loved it. Thanks so much, Angela!
Yay! So glad you liked it and that it was “quinoa-worthy”, since it’s such a precious commodity where you are! :)
Delicious! My husband and I “housed” the entire dish after a yoga class tonight. I am making it for a party this weekend.
Glad you guys liked it. I can definitely eat half of it in one sitting too :)
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.
You’re very welcome. I totally agree – it’s one of my all-time favorite salads. Thanks for taking the time to comment :)
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!
It would be pretty amazing with cashew butter – so creamy! I’m glad it went over well, thanks for taking the time to let me know :)
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
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!
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
Thanks for the kind words! I love the addition of green beans, I’ll have to try that next time!