Thai Peanut Quinoa Salad
Fluffy quinoa, crisp microgreens, and crunchy peanuts tossed in a rich, savory-sweet coconut aminos and peanut butter dressing.
This vibrant Thai-inspired salad pairs light, nutty quinoa with the fresh crunch of microgreens and chopped peanuts. A velvety dressing made from creamy peanut butter and savory coconut aminos brings the whole bowl together effortlessly. It makes a satisfying, plant-based lunch that holds up well for meal prep.
Ingredients
Every ingredient is a real Clearshelf product, scored- 931 cup quinoa, rinsed
- 1 3/4 cups water
- 1/2 tsp salt
- 941/3 cup creamy peanut butter
- 863 tbsp coconut aminos
- 931 1/2 tbsp apple cider vinegar
- 971 tbsp avocado oil
- 841/2 tsp ground ginger
- 91
- 591/2 cup salted mixed nuts with peanuts, roughly chopped
- 811 1/2 oz microgreens
- 1/4 tsp black pepper, freshly ground
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Combine the rinsed quinoa, 1.75 cups water, and 0.5 teaspoon salt in a medium saucepan over medium-high heat. Bring to a rolling boil, which takes about 3 minutes.
- 2
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 12 minutes until all the liquid has been absorbed and the quinoa germ begins to unfurl.
- 3
Remove the pot from the heat and let it rest covered for 5 minutes to finish steaming. Uncover, fluff the grains with a fork, and spread the quinoa onto a wide plate or rimmed baking sheet for 5 minutes to cool slightly.
- 4
While the quinoa cooks, prepare the dressing by whisking together the creamy peanut butter, coconut aminos, apple cider vinegar, avocado oil, ground ginger, garlic powder, and 2 tablespoons of warm water in a bowl until smooth and pourable.
- 5
Roughly chop the salted mixed nuts with peanuts into bite-sized, crunchy pieces.
- 6
Transfer the cooled quinoa into a large mixing bowl. Add the chopped nuts and fresh microgreens, drizzle the peanut butter dressing evenly over the bowl, and fold gently to combine.
- 7
Season with freshly ground black pepper, taste, and serve immediately or chill until ready to enjoy.
For meal prep, keep the microgreens and chopped nuts separate until just before serving so they stay delightfully crisp. If the dressing thickens in the refrigerator, thin it with a teaspoon of warm water.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.