Thai Crunch Quinoa Salad

Contributed by Greta Podleski, from her book Every Salad Ever, Thai Crunch Quinoa Salad gets its luscious flavor from what the author accurately describes as “the yummiest sesame-peanut dressing.”

Greta says, “I could eat this salad every day and never get tired of it, since it contains all the elements of a perfect salad: color, crunch, texture, flavor and lip-smacking dressing. I love peanut-flavored ANYTHING. In fact, one time I made just the dressing and ate all of it with a spoon, like soup. Please don’t tell anyone.”

Sure, Greta, your secret is safe with me 😉 and readers of The Vegan Atlas. This is the first salad I made from this bountiful book and definitely not the last. Even though it’s not vegan (or even vegetarian), it abounds with vegan-as-is recipes as well as many that need only one swap-in (like baked tofu in place of chicken).

Something I appreciate about the book is that the recipe for dressing for each salad is on the same page, so you need not keep flipping through to look for the cross-reference. And as a design nerd, I love the typography. 

Greta Podleski is the author of five #1 national bestselling cookbooks, winning the Taste Canada Awards Gold for her 2017 smash hit Yum & Yummer. Together with her sister Janet, Greta co-authored four blockbuster bestselling cookbooks: Looneyspoons; Crazy Plates; Eat, Shrink & Be Merry; and The Looneyspoons Collection, with combined sales of over two million copies.

Her incredible self-publishing success story and outrageously delicious healthy recipes have been featured on national TV and radio shows and in major media outlets across Canada and the United States. Greta lives on Lake Huron and you can find her at Yum and Yummer.

Reprinted with permission from Every Salad Ever by Greta Podleski, copyright © 2025. Published by Clarkson Potter, a division of Penguin Random House LLC. Food Photography & Styling by Greta Podleski. Available on Bookshop.org* and wherever books are sold.

Explore more …

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Continue to Content

Yield: 4 to 6

Thai Crunch Quinoa Salad

Print

This colorful salad contains all the elements of a perfect cool dish: color, crunch, texture, flavor and a delectable peanut dressing. 

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

Salad

• 1 cup uncooked quinoa, rinsed
• 1¾ cups low-sodium vegetable broth
• 1 cup very thinly sliced red cabbage
• ¾ cup diced red bell peppers
• ¾ cup grated carrots
• ¾ cup peeled, diced English cucumbers
• ¾ cup sugar snap peas, thinly cut on an angle
• ⅓ cup chopped green onions
• ¼ to ⅓ cup minced fresh cilantro
• Chopped peanuts or cashews for garnish (optional)

Dressing

• ⅓ cup natural peanut butter
• 3 tablespoons warm water
• 2 tablespoons reduced-sodium soy sauce (use tamari soy sauce for gluten-free)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon pure maple syrup
• 2 teaspoon dark sesame oil
• 2 teaspoon grated fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon sriracha sauce (optional)

Instructions

1. Combine quinoa and broth in a medium pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes, or until quinoa is tender and liquid has been absorbed. Remove from heat and let stand, covered, for 10 minutes. Cool completely. (Spread cooked quinoa on a baking sheet to speed up the cooling process.)
2. In a large bowl, stir together cooled quinoa, cabbage, bell peppers, carrots, cucumbers, sugar snap peas, onions and cilantro. Set aside.
3. In a small bowl, whisk together all dressing ingredients until well blended. (Greta’s tip: Use a small, single-serve blender to make this dressing perfectly smooth.) 
4. Pour dressing over salad and mix well. Garnish with chopped nuts and more cilantro, if desired. If making ahead, add the dressing and cilantro just before serving.

More about EVERY SALAD EVER: From Grains to Greens and Pasta to Beans Plus Every Salad in Betweens by Greta Podleski

Upgrade your salad game with 100 fresh and fabulous recipes from bestselling cookbook author Greta Podleski—perfect for weeknight dinners, meal-prep lunches, holiday sides and Sunday brunches, with plenty of gluten-free, dairy-free and vegan options

With over 100 relatable, reliable, and ridiculously tasty recipes—each with a gorgeous, full-page photo—Every Salad Ever is the ultimate collection of flavor-packed, good-for-you salads for any occasion. Whether you’re craving a bright and fresh summer side, a cozy fall creation or a showstopper guaranteed to impress at your next dinner party, this is your go-to guide for endlessly creative and deliciously inspiring salads.

• Meal-prep marathon? Mediterranean Lentil & Chickpea Salad and Tex-Mex Quinoa Salad are make-ahead winners!

• Potluck coming up? Take the Mexican Street Corn Pasta Salad or the Italian Chopped Salad and come back with an empty bowl.

• Holiday gathering? Your guests will devour the Kale, Brussels Sprouts & Broccoli Slaw or Holiday Grain Salad.

Filled with fresh ideas, bold flavors, and Greta’s signature casual style, this cookbook serves up Every Salad recipe you’ll Ever need.

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