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Thai Peanut Quinoa Salad

This recipe works well for lunch or evening meal. Because of this you can make extra in the evening for lunch the next day - just store the dressing seperately and pour over when lunchtime arrives.

Tip: Optional add-ins can include cooked chicken, pork, prawns or tofu.


Serves 2



  • 20ml agave nectar
  • 40ml low-sodium soy sauce
  • 40g good quality peanut butter
  • 10g rice vinegar
  • 10ml cup fresh lime juice
  • 1 ½ cloves garlic, minced
  • 1 tsp sesame oil
  • ½ tsp ground ginger
  • ½ tsp onion powder


  • 120g dry quinoa
  • 230g red cabbage, shredded
  • 150g carrots, chopped into fine matchsticks
  • 75g bean sprouts
  • cucumber, finely diced
  • 1 spring onion, finely chopped
  • 25g chopped peanuts, unsalted and unroasted
  • 50g fresh coriander


  1. To prepare the dressing, put all of the ingredients in a food processor and whizz until fully combined and of a puree consistency.
  2. Cook the quinoa according to the directions on the packaging as each brand can vary.
  3. Once the quinoa is cooked, assemble the salad onto each plate using several layers (hint: it is easier to do one layer at a time rather than one plate at a time!) Firstly layer the cooked quinoa, followed by the shredded cabbage and carrots, top with the beansprouts and cucumber. Sprinkle over with the spring onions and peanuts before topping off with a generous drizzle of the dressing. 
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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