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Thai peanut quinoa dish

Thai Peanut Quinoa

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5 from 2 reviews

  • Author: Asha


Units Scale

The Dish

  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • pinch of sea salt
  • 2 cups shredded purple cabbage
  • 1 cup grated or julienned carrot
  • 1 cup thinly sliced sugar snap peas
  • 1/3 cup thinly sliced scallion

Peanut Sauce

  • 1/3 cup smooth peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 1 1/2 tablespoons honey (replace with agave syrup to make this dish vegan)
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon grated, fresh ginger
  • 1/2 lime, juiced
  • 1 1/2 teaspoons Sriracha


  • 1/2 cup chopped, roasted and salted peanuts, toasted
  • 1/2 cup rough chopped cilantro



  1. Rinse quinoa in a fine mesh sieve, under luke warm water. Do not skip this step. Quinoa has a natural coating of saponin that can make it taste bitter.
  2. In a medium sized pot, combine the quinoa,water and sea salt. Bring the mixture to a gentle boil.
  3. Reduce heat to medium-low and simmer until the quinoa has absorbed all of the water.
  4. Remove quinoa from the heat, cover the pot and let rest for 5-10 minutes.
  5. Remove the lid, fluff quinoa with a fork and set aside to cool to room temperature

Peanut Sauce

  1. Vigorously whisk together peanut sauce ingredients until they are well combined and smooth. Adjust the sauce to taste and add a little water to loosen the sauce if needed.

The Dish

  1. Just before serving, in a large mixing bowl, combine the quinoa, vegetables and sauce. Toss to coat.


  1. Equally portion into serving dishes. You can also serve family style and allow people to serve themselves.
  2. Garnish with toasted peanuts and cilantro.


Store leftovers in and air tight container in the refrigerator for three days.  

Recipe adapted from

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