Thai Peanut Quinoa Rainbow Salad

5 from 2 reviews



  • 1 cup uncooked quinoa
  • 1 Tbsp. olive oil
  • 1 yellow squash, cut into bite-sized pieces
  • 1 red bell pepper, cut into thin strips
  • salt + pepper
  • 2 cups shredded purple cabbage
  • 2 green onions, chopped
  • 1 handful cilantro, roughly chopped


  • 1/4 cup peanut butter
  • 1 and 1/4 tsp. pressed/grated garlic
  • 1 and 1/2 tsp. freshly grated ginger*
  • 2 and 1/2 tsp. Tamari/liquid aminos/gluten free soy sauce
  • 1 tsp.+ Sriracha
  • 1 tsp.+ honey/maple syrup for vegans
  • hot water, as needed


  1. Cook your quinoa according to package directions.
  2. Meanwhile, add olive oil to a medium skillet over medium-high heat. Add squash and pepper, season with salt and pepper, and sauté until browned, 8-10 minutes.
  3. While the quinoa and veggies are cooking, make your sauce. Mix peanut butter, garlic, ginger, Tamari, Sriracha, and honey/maple syrup to a small bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed.
  4. Add cabbage to a large bowl. Pour the hot, cooked quinoa on top so it slightly wilts the cabbage. Season with salt and pepper. Add sautéed squash and pepper on top. Top with green onions and cilantro.
  5. Pour sauce over the salad, and mix to coat. Enjoy hot or cold.


*We like to keep our ginger in the freezer to preserve it’s freshness. We grate it right out of the freezer!

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