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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/thai-quinoa-crunch-salad-recipe/