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Thai Quinoa Crunch Salad Recipe

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★★★★★

4.8 from 83 reviews

A vibrant and healthy Thai Quinoa Crunch Salad featuring fluffy quinoa, fresh vegetables, crunchy nuts, and a zesty Thai-inspired dressing. This salad is perfect for a light lunch or a nutritious side dish bursting with textures and flavors.

Ingredients

Scale

Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth

Vegetables

  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro

Thai Dressing

  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)

Nuts

  • 1/2 cup roasted peanuts or cashews, roughly chopped

Instructions

  1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and fluff with a fork. Let it cool slightly.
  2. Prepare the Dressing: In a small bowl, whisk together lime juice, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined.
  3. Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, shredded carrots, cabbage, sliced bell pepper, green onions, and cilantro. Pour the dressing over and toss thoroughly to coat all ingredients evenly.
  4. Add Nuts and Serve: Just before serving, sprinkle the chopped roasted peanuts or cashews on top to maintain their crunch. Serve chilled or at room temperature for best flavor.

Notes

  • Rinsing quinoa before cooking removes its natural bitter coating called saponin.
  • For a spicier kick, increase the red pepper flakes or add fresh chopped chili to the dressing.
  • This salad can be stored in the refrigerator for up to 2 days, but add nuts fresh before serving to keep crunchiness.
  • Vegetables can be swapped with your favorites such as cucumber, snap peas, or shredded zucchini.
  • Use gluten-free tamari to keep the salad gluten-free.

Keywords: Thai quinoa salad, quinoa crunch salad, healthy Thai salad, gluten-free salad, nutritious quinoa salad

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