Raw Veggie Quinoa Salad with Thai Peanut Sauce

Raw Veggie Quinoa Salad with Thai Peanut Sauce is perfect for any meal – including breakfast! It also makes a delicious, healthy addition to a potluck.

Veggie Quinoa Salad in blue bowl with avocado and cilantro

Raw Veggie Quinoa Salad with Thai Peanut Sauce

What a delicious way to eat your veggies! The slightly spicy & creamy peanut sauce, the crunch of fresh raw vegetables, the nutty earthy quinoa – YUM, YUM, YUM!
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Veggie Quinoa Salad in blue bowl with avocado and cilantro
Prep Time:35 minutes
Total Time:35 minutes
Servings: 5


Peanut Sauce

  • ¼ Cup peanut butter
  • ¼ Cup +2 Tablespoons coconut milk
  • 1 Tablespoon Thai red curry paste
  • ½ Tablespoon sriracha
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • ½ Tablespoon toasted sesame oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Tablespoons water


  • ½ can chickpeas drained (about ¾ C)
  • 1 Cup cooked quinoa
  • 2 carrots shredded
  • 1 red bell pepper diced
  • 2 ounces snow peas sliced short ways in slightly less than ½” pieces
  • 2 green onions sliced
  • ½ Cup frozen shelled edamame steamed, drained, & cooled
  • 1 bunch cilantro (about 1½ cups of leaves) wash leaves and dice (reserve a few sprigs for garnish)
  • 2 Tablespoons toasted sesame seeds
  • ¼ Cup +2 Tablespoons chopped cashews
  • ½ Tablespoon dried Thai curry spices can use ½ T crushed red pepper flakes if unable to find
  • 1 avocado sliced (don’t mix into salad)


  • If you haven’t done so, cook, drain, and cool quinoa and steam, drain, and cool edamame. Set aside.
  • Make sauce: Add all sauce ingredients into a microwave safe bowl. Heat 30 sec. in microwave and whisk until blended. Set aside.
  • Rinse and drain chickpeas and add to large bowl. Toss about ¼ C sauce into chickpeas. Set aside.
  • Add remaining sauce, cooked quinoa, and remaining salad ingredients, except avocado, to bowl. Toss to evenly mix.
  • To serve: add sliced avocado to each serving and sprigs of cilantro


  • Serve as soon as it’s prepared or serve chilled to intensify the flavors and textures.
  • This can be served as a side or veggie appetizer, but it also makes a great a meal all by itself.
  • Leftovers are delicious! I like to eat them for a veggie-packed breakfast.
  • This is also a great side to take to summer potlucks and BBQs – just add the avocado right before serving.
  • Make sure your peanut butter is just peanuts (no added oils, sugars, or sugar substitutes).
Preferred ingredients – Coconut Milk: Native Forest Simple Coconut Milk


Serving: 1serving | Calories: 509kcal | Carbohydrates: 32.5g | Protein: 14g | Fat: 35.9g | Saturated Fat: 9.7g | Sodium: 394mg | Potassium: 484mg | Fiber: 7.2g | Sugar: 8.5g | Calcium: 79mg | Iron: 4mg
Calories: 509kcal
Author: Emily Haygood
Nutrition Facts Raw Veggie Quinoa Salad with Thai Peanut Sauce

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Raw Veggie Quinoa Salad

  • It’s so versatile. It’s a great side or complete meal entree. I also love eating the leftovers for breakfast!
  • It has good quality protein (chickpeas, edamame, peanut butter, quinoa), healthy fat (peanut butter, avocado), and fiber (all those veggies!).
  • It has two different kinds of beans (chickpeas and edamame).
  • It has so many different kinds of veggies all in one dish.
  • There’s so much variety in colors, textures, and flavors.
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