Description
This Unforgettable Thai Quinoa Crunch Salad is a vibrant and healthy dish combining fluffy quinoa with crisp vegetables, crunchy peanuts, and a tangy, flavorful Thai-inspired dressing. Perfect for a light lunch or a refreshing side, this salad is packed with nutrients and bold flavors, making it both satisfying and wholesome.
Ingredients
Scale
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 red bell pepper, diced
- 1 cucumber, diced
- 2 carrots, shredded
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Toppings
- 1/2 cup peanuts
- 2 tablespoons sesame seeds
Dressing
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- Chopped jalapeños, optional, to taste
- Sriracha, optional, to taste
- Red pepper flakes, optional, to taste
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove its natural saponins, which can impart a bitter taste.
- Cook Quinoa: In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and allow to cool.
- Prepare Vegetables: While the quinoa cooks, dice the red bell pepper and cucumber, shred the carrots, thinly slice the green onions, and chop the fresh cilantro. Set aside.
- Make Dressing: In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, salt, and pepper until well combined. Add optional chopped jalapeños, sriracha, and red pepper flakes for extra heat, if desired.
- Combine Salad: In a large mixing bowl, combine the cooled quinoa with all prepared vegetables, peanuts, and sesame seeds. Drizzle the dressing over the mixture and gently toss to coat everything evenly.
- Chill Salad: Transfer the salad to the refrigerator and chill for at least 30 minutes before serving. This resting time allows the flavors to meld and develop fully for a tastier experience.
Notes
- Rinsing quinoa is essential to avoid bitterness from saponins.
- For a vegan version, substitute honey with agave syrup or maple syrup.
- Peanuts add a nice crunch, but you can use cashews or almonds if preferred.
- Adjust the heat level by modifying or omitting jalapeños, sriracha, and red pepper flakes.
- Make sure quinoa is completely cooled before mixing to keep the salad fresh and crisp.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
