Thai Quinoa Crunch Salad Recipe

Introduction

This Thai Quinoa Crunch Salad is a vibrant, refreshing dish packed with fresh vegetables, crunchy peanuts, and fragrant herbs. Tossed in a tangy sesame-soy dressing, it’s a perfect light meal or side that comes together quickly and offers a delightful mix of textures and flavors.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup red bell pepper, diced
• 1 cup cucumber, diced
• 1 cup shredded carrots
• 1 cup green onions, sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped peanuts
• 1/4 cup sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
2. Step 2: In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
3. Step 3: In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, garlic, salt, and pepper until well combined.
4. Step 4: Pour the dressing over the salad mixture. Toss gently until everything is evenly coated.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips & Variations

• For extra crunch, toast the peanuts and sesame seeds lightly before adding them to the salad.
• Substitute peanuts with cashews or almonds for a different nutty flavor.
• Add diced avocado or mango for a creamy or sweet twist.
• To make it vegan, replace honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer a fresher crunch and toss just before serving. Reheat is not recommended; serve chilled or at room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can use couscous, bulgur, or even cooked rice as alternatives, though the texture and cooking times will vary.

Is this salad suitable for meal prep?

Absolutely! It keeps well for a couple of days and makes an excellent healthy lunch or side dish when prepped in advance.

Thai Quinoa Crunch Salad Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

A vibrant and refreshing Thai Quinoa Crunch Salad combining fluffy quinoa with colorful vegetables, crunchy peanuts, and a tangy, flavorful sesame-soy dressing. Perfect as a light lunch or side dish, this salad offers a delightful blend of textures and authentic Thai flavors.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa Base

• 1 cup quinoa
• 2 cups water

Vegetables & Herbs

• 1 cup red bell pepper, diced
• 1 cup cucumber, diced
• 1 cup shredded carrots
• 1 cup green onions, sliced
• 1/2 cup chopped fresh cilantro

Crunchy Elements

• 1/2 cup chopped peanuts
• 1/4 cup sesame seeds

Dressing

• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook Quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until quinoa is fluffy and all the water has been absorbed. Remove from heat and let it cool to room temperature.
2. Prepare Salad Base: In a large bowl, mix together the cooled quinoa, diced red bell pepper, cucumber, shredded carrots, sliced green onions, chopped cilantro, chopped peanuts, and sesame seeds to combine all the fresh and crunchy elements.
3. Make Dressing: In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, grated fresh ginger, minced garlic, salt, and pepper until the mixture is smooth and well integrated, creating a tangy and flavorful dressing.
4. Toss Salad: Pour the dressing over the quinoa and vegetable mixture in the large bowl. Gently toss everything together to ensure every bite is evenly coated with the delicious dressing.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature as a refreshing, nutritious dish.

Notes

• This salad can be made a few hours ahead and stored covered in the refrigerator to deepen the flavors.
• For a nut-free version, substitute peanuts with roasted chickpeas or omit entirely.
• Adjust the honey and lime juice in the dressing for your preferred balance of sweet and tart.
• Serve as a light main dish or alongside grilled chicken or seafood for a complete meal.

Keywords: Thai quinoa salad, crunchy quinoa salad, quinoa vegetable salad, sesame dressing salad, healthy Thai salad, vegetarian quinoa recipes