Thai Peanut Quinoa

A bright color palette of fresh vegetables and puffy grains of quinoa are enrobed in a velvety, rich peanut sauce.

Thai peanut quinoa is robust with an addictive “umami” quality. It’s rich yet well-balanced and nutritious. I would classify it as plant-based, comfort food. This dish is so hearty and full flavored that it satisfies vegans and meat-eaters alike. I often serve it as the main course for lunch or as a light dinner with iced mint tea or lime water.

Thai peanut quinoa is wonderfully tasty and should have a place in your repertoire of plant-based options. Really, there’s not a lot more that needs to be said about this dish except that you should definitely eat some.

Happy chopping and chomping!

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Thai Peanut Quinoa

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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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