This Crunchy Thai Quinoa Salad bursts with flavor and texture! It combines fluffy quinoa with fresh veggies and a creamy peanut dressing that ties everything together.
I love how colorful and refreshing this salad is! Plus, it’s so fun to crunch on those veggies. It makes a perfect lunch or side dish—who doesn’t love a meal that’s healthy and delicious?
Key Ingredients & Substitutions
Quinoa: This is the base of the salad, providing protein and a nutty flavor. If you’re looking for a different grain, try using bulgur, farro, or even brown rice for a similar texture.
Cabbage: Shredded purple cabbage adds color and crunch. Green cabbage works too! Or for a nutrient boost, consider using kale instead.
Fresh Vegetables: The combo of carrots, cucumber, and bell pepper give a refreshing crunch. Feel free to mix in other veggies like snap peas, radishes, or avocado, depending on what’s available!
Peanut Butter: For the dressing, creamy peanut butter is key. If you have allergies, sunflower seed butter or almond butter can be great substitutes. Just watch the flavor difference!
Sweetener: Maple syrup or honey adds sweetness. If you prefer a sugar-free option, try stevia or agave syrup instead.
How Do I Cook Quinoa Perfectly Every Time?
Cooking quinoa is simple, but there are a few tips to make sure it turns out fluffy every time! Start by rinsing the quinoa to remove its natural coating called saponin, which can taste bitter.
- Bring 2 cups of water to a boil for every cup of quinoa.
- Add the rinsed quinoa and reduce heat to low. Cover and let it simmer for about 15 minutes.
- Check that the water has absorbed completely, then remove from heat and let it sit, covered, for 5 minutes. This step helps it finish cooking.
- Fluff with a fork after cooling—this gives it that light, airy texture!
Perfectly cooked quinoa should taste slightly nutty and have a little bite to it. Enjoy it in your salad!
Crunchy Thai Quinoa Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 medium cucumber, chopped
- 1 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts (plus extra for garnish)
- 1 tablespoon toasted sesame seeds (optional)
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1-2 tablespoons maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin dressing)
- 1/2 teaspoon sesame oil (optional)
- Pinch of red pepper flakes or a dash of sriracha (optional for heat)
How Much Time Will You Need?
This delightful salad will take you about 20 minutes to prepare, plus you may want to let it chill in the fridge for about 30 minutes before serving to let all the flavors meld beautifully. Perfect for meal prep or a fresh side dish!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by bringing 2 cups of water to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Lower the heat to a simmer, cover, and let it cook for about 15 minutes until the quinoa is tender and the water is absorbed. After that, remove it from the heat, let it sit covered for an additional 5 minutes, then fluff it with a fork and let it cool to room temperature.
2. Prepare the Vegetables:
While your quinoa is cooking, take this time to shred the purple cabbage and carrots. Chop the cucumber and dice the red bell pepper. Also, roughly chop the fresh cilantro and green onions, being sure to have everything ready to toss into the salad.
3. Make the Peanut Dressing:
In a small mixing bowl, whisk together the creamy peanut butter, soy sauce (or tamari), fresh lime juice, rice vinegar, and maple syrup (or honey) until smooth. Then, add in the grated ginger, minced garlic, and optional sesame oil and red pepper flakes to taste. Gradually whisk in warm water, one tablespoon at a time, until the dressing is the desired consistency—smooth and pourable.
4. Assemble the Salad:
Now it’s time for the fun part! In a large salad bowl, combine the cooled quinoa with the shredded purple cabbage, carrots, cucumber, red bell pepper, cilantro, green onions, and chopped peanuts. Gently pour the peanut dressing over the salad and toss everything together until well coated.
5. Garnish and Serve:
To finish, sprinkle additional chopped peanuts and optional toasted sesame seeds on top for a nice crunch. Serve immediately for the freshest taste, or cover and refrigerate for about 30 minutes to let all the flavors meld together before enjoying!
This Crunchy Thai Quinoa Salad is refreshing, packed with nutrients, and perfect for any meal. Enjoy every bite!!
Can I Use a Different Grain Instead of Quinoa?
Absolutely! If you’re not a fan of quinoa, you can substitute it with bulgur, farro, or brown rice. Just adjust the cooking time according to the grain you choose to ensure it’s cooked properly.
Can I Prep This Salad in Advance?
Yes, you can! Feel free to prepare the salad and dressing ahead of time. Just keep them separate until you’re ready to serve to maintain the crunchiness of the veggies. The salad can last in the fridge for up to 3 days.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best when consumed within 3 days, but keep in mind that the vegetables might lose some of their crunch over time.
Is There a Vegan Option for the Dressing?
Yes! The peanut butter dressing is already vegan if you use maple syrup instead of honey. Just make sure to use a soy sauce that fits your dietary needs!
