Thai Quinoa Crunch Salad Recipe

Introduction

Thai Quinoa Crunch Salad is a refreshing and vibrant dish that combines fluffy quinoa with crisp vegetables and a tangy, savory dressing. This salad is perfect for a light lunch or a healthy side, bursting with texture and bold flavors reminiscent of traditional Thai cuisine.

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 in the large bowl. Toss gently until everything is well coated.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Step 6: Serve cold or at room temperature for a refreshing and flavorful dish.

Tips & Variations

• For extra crunch, toast the sesame seeds and peanuts before adding them to the salad.
• Substitute chopped cashews or almonds if you prefer a different nut flavor.
• Add diced mango or pineapple for a sweet and tropical twist.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If the salad absorbs too much dressing over time, you can add a splash of fresh lime juice or a little extra sesame oil before serving to refresh the flavors. Serving chilled is best, but the salad also tastes good at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after chilling for at least 30 minutes as the flavors meld. It can be made up to 3 days in advance and stored in the refrigerator.

Is it possible to make this salad vegan?

Absolutely! Simply replace the honey with maple syrup or agave nectar to keep the dressing vegan-friendly without sacrificing sweetness.

Thai Quinoa Crunch Salad Recipe

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★★★★★

4.5 from 97 reviews

This Thai Quinoa Crunch Salad is a vibrant, healthy dish featuring fluffy quinoa tossed with fresh bell peppers, cucumbers, carrots, green onions, and a crunchy mix of peanuts and sesame seeds. Dressed in a zesty soy-lime-honey dressing infused with ginger and garlic, it offers a perfect balance of flavors and textures. Ideal for a light lunch or side, this salad is refreshing served chilled or at room temperature.

• Author: Maya
• 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 and 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 Ingredients

• 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 the quinoa and water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is fluffy and the water is fully absorbed. Remove from heat and let it cool completely.
2. Prepare Salad Mix: In a large bowl, combine the cooled quinoa with diced red bell pepper, cucumber, shredded carrots, sliced green onions, chopped cilantro, chopped peanuts, and sesame seeds.
3. Make Dressing: In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, salt, and pepper until the dressing is smooth and well combined.
4. Toss Salad: Pour the dressing over the quinoa and vegetable mixture. Gently toss everything together until the ingredients are evenly coated with the dressing.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing and nutritious dish.

Notes

• For a nut-free version, omit the peanuts or substitute with toasted sunflower seeds.
• You can prepare quinoa a day in advance to save time.
• Add fresh herbs such as mint or basil for an extra burst of flavor.
• This salad pairs well with grilled chicken or tofu for added protein.
• Adjust the soy sauce quantity to control sodium levels.

Keywords: Thai quinoa salad, crunchy quinoa salad, healthy quinoa recipes, vegetarian Thai salad, gluten-free quinoa salad, fresh quinoa salad, healthy side dish, nutritious salad