Thai Quinoa Crunch Salad (Printable)
Vibrant Thai quinoa salad with crunchy veg, herbs, peanuts and tangy peanut-lime dressing.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables & Crunch
03 - 1 cup red cabbage, finely shredded
04 - 1 cup carrots, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1 cup snap peas, thinly sliced
07 - 4 green onions, sliced
08 - 1/3 cup roasted peanuts, roughly chopped
09 - 1/2 cup fresh cilantro, chopped
10 - 1/2 cup fresh mint, chopped
→ Peanut-Lime Dressing
11 - 1/4 cup creamy peanut butter
12 - 3 tablespoons lime juice (about 2 limes)
13 - 2 tablespoons gluten-free soy sauce or tamari
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon toasted sesame oil
16 - 1 teaspoon grated fresh ginger
17 - 2 cloves garlic, minced
18 - 2 to 4 tablespoons water, to thin dressing
→ Optional Toppings
19 - Extra roasted peanuts
20 - Sliced red chili or Sriracha, to taste
21 - Lime wedges
# Directions:
01 - Combine rinsed quinoa and water in a small saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - While the quinoa cools, finely shred the red cabbage, julienne the carrots, thinly slice the red bell pepper and snap peas, and slice the green onions. Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
04 - Add the cooled quinoa to the bowl of prepared vegetables. Pour the dressing over the top and toss thoroughly to coat everything evenly. Fold in half of the chopped peanuts, fresh cilantro, and mint.
05 - Divide the salad among serving bowls. Garnish with the remaining peanuts, sliced red chili or a drizzle of Sriracha, and lime wedges. Serve immediately at room temperature or chilled.
# Helpful Tips:
01 -
- The peanut lime dressing is so good you will want to put it on literally everything from rice bowls to roasted broccoli.
- It keeps beautifully in the fridge, making it the rare salad that actually tastes better the next day when the flavors meld together.
02 -
- Do not skip rinsing the quinoa because unwashed grains taste like dish soap and will ruin the entire salad no matter how good your dressing is.
- Let the quinoa cool completely before mixing because warm grains will wilt your crisp vegetables into a sad, soggy mess.
03 -
- Toast the peanuts in a dry skillet for two minutes before chopping because that one extra step makes their flavor exponentially more intense and aromatic.
- Taste the dressing before adding it to the salad and adjust lime or soy sauce until it hits that perfect balance of salty, sour, sweet, and nutty that makes Thai food so addictive.