Thai Quinoa Crunch Salad Recipe

Introduction

This Thai Quinoa Crunch Salad is a vibrant, nutritious dish bursting with flavors and textures. Featuring a creamy peanut dressing, crisp vegetables, and toasted quinoa, it’s perfect for a light lunch or a refreshing side.

Ingredients

• 1/4 cup creamy peanut butter
• 3 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
• 2 teaspoons fresh grated ginger
• 1 teaspoon chili paste
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon sesame oil
• 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
• 1 tablespoon olive oil (for quinoa)
• 1 (14-ounce) package cole slaw mix
• 1 red bell pepper, diced
• 1/2 cup green onions, diced
• 2/3 cup chopped cilantro
• 1 1/2 cups shelled edamame
• 1/2 cup chopped salted cashews
• Optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste

Instructions

1. Step 1: Prepare the dressing by placing peanut butter and soy sauce in a microwave-safe bowl. Heat for 10 seconds to soften, then whisk together. Add honey, red wine vinegar, lime juice, grated ginger, chili paste, olive oil, and sesame oil. Whisk until smooth. Adjust the chili paste for desired spiciness. If the dressing is too thick, add water teaspoon by teaspoon until you reach the preferred consistency. Set aside.
2. Step 2: Make the crispy quinoa by heating 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa and cook, stirring frequently, for 10-12 minutes until golden and toasted. Remove from heat and let cool.
3. Step 3: In a large bowl, combine the remaining cooked quinoa with half of the dressing, stirring to coat evenly.
4. Step 4: Add the cole slaw mix, diced red bell pepper, green onions, chopped cilantro, and edamame to the quinoa. Toss together to combine all ingredients well.
5. Step 5: Pour the remaining dressing over the salad and toss gently to coat everything evenly.
6. Step 6: Stir in the chopped cashews and lightly toss the salad.
7. Step 7: Portion the salad into bowls and top with the toasted quinoa. Garnish with extra cilantro, cashews, and a drizzle of sriracha or chili paste if desired. Serve immediately.

Tips & Variations

• For extra crunch, you can toast the cashews lightly before adding them to the salad.
• If you prefer, substitute edamame with cooked chickpeas or mung beans for a different protein source.
• Add shredded carrots or thinly sliced cucumbers for more fresh vegetables and texture.
• Adjust the chili paste quantity to suit your spice tolerance, or omit it altogether for a milder dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to keep the toasted quinoa and cashews crunchy. Leftover salad can be reheated gently, but it is best enjoyed fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply use maple syrup or agave instead of honey in the dressing to make it vegan-friendly.

Can I use uncooked quinoa directly in the salad?

No, quinoa should be cooked and cooled before use. Raw quinoa is hard to digest and has a bitter taste prior to cooking.

Thai Quinoa Crunch Salad Recipe

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★★★★★

4.4 from 73 reviews

This Thai Quinoa Crunch Salad is a vibrant and healthy dish combining toasted quinoa, fresh vegetables, and a creamy peanut dressing with a perfect balance of sweet, tangy, and spicy flavors. Featuring crunchy cashews, edamame, bell pepper, and cilantro, it offers a satisfying mix of textures and tastes ideal for a nutritious lunch or light dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

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Dressing

• 1/4 cup creamy peanut butter
• 3 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
• 2 teaspoons fresh grated ginger
• 1 teaspoon chili paste
• 1 tablespoon olive oil
• 1 teaspoon sesame oil

Salad

• 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
• 1 tablespoon olive oil
• 1 (14-ounce) package cole slaw mix
• 1 red bell pepper, diced
• 1/2 cup green onions, diced
• 2/3 cup chopped cilantro
• 1 1/2 cups shelled edamame
• 1/2 cup chopped salted cashews
• Optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste

Instructions

1. Prepare the dressing: In a microwave-safe bowl, combine the peanut butter and low sodium soy sauce. Heat for 10 seconds to soften and whisk until smooth. Add the honey, red wine vinegar, fresh lime juice, grated ginger, chili paste, olive oil, and sesame oil. Whisk to combine thoroughly. Adjust the spice level by adding more chili paste if desired. If the dressing is too thick, add water one teaspoon at a time until the consistency is creamy and pourable. Set aside.
2. Make the crispy quinoa: Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup of the cooked quinoa to the skillet and cook, stirring frequently, for 10-12 minutes until it turns golden and crispy. Remove from heat and allow to cool completely.
3. Assemble the salad: In a large mixing bowl, place the remaining cooked quinoa. Pour half of the prepared dressing over the quinoa and stir well to coat evenly. Add the cole slaw mix, diced red bell pepper, diced green onions, chopped cilantro, and shelled edamame. Mix thoroughly until the vegetables and quinoa are well combined.
4. Dress and toss: Add the remaining dressing to the salad to your taste preference, tossing gently to coat all ingredients.
5. Add cashews and garnish: Fold in the chopped salted cashews, tossing lightly. Portion the salad into serving bowls and top each with the toasted crispy quinoa. Garnish with additional cilantro, cashews, or a drizzle of sriracha or chili paste if desired.
6. Serve immediately: Enjoy the salad fresh for the best texture and flavor.

Notes

• Use low sodium soy sauce to keep the sodium content moderate.
• Cook quinoa in advance and cool thoroughly for best texture in the salad.
• Adjust chili paste amount to control the spice level according to your preference.
• The crispy toasted quinoa adds a delightful crunch and can be made ahead and stored in an airtight container.
• This salad is great for meal prep and can be stored refrigerated for up to 2 days, but the crispy quinoa should be added just before serving to maintain texture.
• For a vegan version, replace honey with maple syrup or agave nectar.

Keywords: Thai salad, quinoa salad, peanut dressing, healthy lunch, gluten free, crunchy salad, edamame, cashews