Thai Quinoa Salad


  • 1 cup tri-color quinoa
  • 1 cup vegetable broth
  • 2 tablespoons vegetable olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 Persian cucumber, cut into 3-inch matchsticks
  • 1/2 red bell pepper, cut into 3-inch matchsticks
  • 1/2 cup shredded carrots
  • 1/2 cup coleslaw mix
  • 2 green onions, light & dark green parts only, thinly slices
  • 1/4 cup cilantro leaves
  • 3 tablespoons chopped roasted, lightly salted peanuts
  • Dressing:
  • 1/4 cup creamy, salted peanut butter
  • 1/4 cup light coconut milk (can well-shaken)
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon, plus 1 teaspoon golden brown sugar
  • 1 tablespoon chili-garlic sauce (i.e., sambal)
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger


  1. In a medium saucepan, add the quinoa, vegetable broth, vegetable oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed. Fluff with a fork and allow to cool for 10 minutes.
  2. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until fully incorporated.
  3. Put the cooled quinoa into a large serving bowl. Add the cucumber, bell pepper, carrots, cabbage, green onions and salad dressing. Season with salt to taste and toss once more. Garnish with cilantro and peanuts.