Description
This Thai Quinoa Crunch Salad is a vibrant, refreshing dish that combines quinoa, fresh vegetables, and a tangy, savory dressing. Topped with crunchy peanuts and sesame seeds, this salad offers a perfect balance of textures and flavors. Quick to make and packed with protein and fiber, it’s an ideal choice for a light meal, lunch, or a side dish. Bursting with Thai-inspired ingredients like cilantro, lime, and sesame oil, it’s a delicious, healthy dish that you’ll love.
Ingredients
For the Salad:
1 cup quinoa, rinsed and drained
2 cups water
1 cup red bell pepper, diced
1 cup cucumber, diced
1 cup shredded carrots
1 cup green onions, sliced
½ cup chopped fresh cilantro
½ cup chopped peanuts
¼ cup sesame seeds
For the Dressing:
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons lime juice
1 tablespoon honey (or maple syrup for vegan)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste
Instructions
-
Cook the Quinoa:
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool. -
Prepare the Salad:
In a large bowl, combine the cooled quinoa with red bell pepper, cucumber, shredded carrots, green onions, cilantro, peanuts, and sesame seeds. -
Make the Dressing:
In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, and a pinch of salt and pepper. -
Toss and Chill:
Pour the dressing over the salad and toss well to combine. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. -
Serve:
Serve the salad chilled or at room temperature. Enjoy as a light meal or side dish!
Notes
- Make It a Meal: For added protein, top the salad with grilled chicken, tofu, or shrimp.
- Crunchy Additions: For extra crunch, add roasted chickpeas or edamame.
- Substitutions: You can substitute quinoa with brown rice or couscous for a different texture.
- Vegan Option: Replace honey with maple syrup or agave nectar to keep the salad vegan-friendly.
- Gluten-Free: Ensure that you use tamari or a gluten-free soy sauce to make the salad gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Vegan, Gluten-Free Option
- Method: No-Cook
- Cuisine: Thai, Asian-Inspired
