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–+ servings

Thai Vegan Quinoa Salad

A vibrant, protein-rich salad featuring fluffy quinoa, colorful veggies, creamy avocado, and a tangy peanut sauce, perfect for meals or potlucks.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

For the salad

  • 1 cup quinoa, rinse well
  • 2 cups water or vegetable broth Use broth for more flavor
  • 1 piece red bell pepper, diced
  • 1 piece cucumber, diced (seeded if very watery)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh kernels, thawed frozen, or drained canned)
  • 1 cup black beans (canned, rinsed and drained)
  • 1 piece avocado, diced Add at the end
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped (sub parsley for milder flavor)

For the peanut sauce

  • 1/4 cup peanut butter (use smooth; swap almond or sunflower seed butter if allergic)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice (fresh is best)
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon sesame oil
  • to taste Salt and pepper

Instructions

Preparation

  • Rinse the quinoa under cold running water to remove any bitterness.
  • Combine rinsed quinoa and 2 cups of water or broth in a small pot. Bring to a boil.
  • Lower the heat, cover, and simmer for about 15 minutes until the grains are tender and the liquid is absorbed. Remove from heat and fluff with a fork. Let cool slightly.

Making the peanut sauce

  • While quinoa cooks, make the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, maple syrup, and sesame oil until smooth. Add a tablespoon of warm water if needed to reach a pourable consistency.

Combining the ingredients

  • In a large bowl, combine bell pepper, cucumber, cherry tomatoes, corn, black beans, green onions, cilantro, and the slightly cooled quinoa.
  • Gently fold in the diced avocado so it doesn’t mash.
  • Pour the peanut sauce over the salad and toss gently to coat everything evenly.
  • Taste and season with salt and pepper. Adjust lime or syrup if you want brighter or sweeter notes.
  • Serve immediately, or refrigerate for up to 3 days for ready-to-eat meals. For a different texture, toss briefly before serving.

Notes

For best results, add avocado right before serving. Store in an airtight container for up to 3 days.