Discover a vibrant explosion of textures and flavors with this Crunchy Thai Quinoa Salad with Peanut Dressing Recipe. It’s a refreshing, nutrient-packed dish that balances the nutty goodness of quinoa with crunchy fresh veggies and a luscious peanut dressing, creating a perfect harmony that’s as satisfying as it is colorful. Whether you’re looking for a quick lunch, a light dinner, or a stunning side for your next gathering, this salad delivers a crave-worthy taste of Thailand that’s easy to make and impossible to resist.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in bringing together the perfect blend of crunch, creaminess, and zest. Simple but vibrant, these essentials create a symphony of taste and texture that will keep you coming back for more.
- Quinoa (1 cup): The protein-packed base that’s fluffy and nutty, providing a satisfying chew.
- Water (2 cups): For cooking the quinoa perfectly tender without losing its light texture.
- Red cabbage (1 cup, thinly sliced): Adds crunch and a splash of deep purple color for visual appeal.
- Carrots (1 cup, shredded): Brings sweetness and an extra layer of crispness.
- Red bell pepper (1, thinly sliced): Offers vibrant color and a mild, juicy crunch.
- Edamame (1 cup, shelled and cooked): Boosts protein and gives a tender bite to complement the veggies.
- Fresh cilantro (¼ cup, chopped): Infuses bright, herbal notes that lift the entire salad.
- Green onions (¼ cup, sliced): Contribute a subtle onion flavor with a delicate crunch.
- Roasted peanuts (½ cup, roughly chopped): The ultimate crunch factor and nutty flavor that ties the salad together.
- Lime (1, cut into wedges): For that zesty finish, adding freshness just before serving.
- For the Peanut Dressing: Creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, ground ginger, garlic, and water all blend to create a silky, tangy dressing that perfectly coats every bite.
How to Make Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water until it runs clear, which removes the natural bitterness and ensures a clean taste. Then, combine it with water in a saucepan, bring to a boil, reduce to a simmer, and cook covered for about 15 minutes. Fluff it up with a fork and let it cool—a crucial step to prevent sogginess in the salad and keep each grain light and fluffy.
Step 2: Combine the Fresh Veggies and Quinoa
In a large bowl, toss together the cooled quinoa, red cabbage, shredded carrots, red bell pepper, edamame, cilantro, and green onions. Adding half of the roasted peanuts now ensures that every forkful has bursts of crunch and a nutty taste woven throughout.
Step 3: Make the Peanut Dressing
Whisk peanut butter with soy sauce, rice vinegar, honey, sesame oil, ground ginger, and minced garlic until your dressing is silky smooth. Slowly add water to reach your ideal consistency — whether you like it thick and clinging or a touch more pourable, it’s all about what feels right for you.
Step 4: Toss with the Dressing
Pour the luscious peanut dressing over the salad and toss gently but thoroughly. This step ensures every ingredient is coated in that rich, savory, and slightly sweet sauce, transforming the salad into a cohesive delight you’ll want to dive into immediately.
Step 5: Garnish and Serve
Transfer to your favorite serving dish and sprinkle the remaining chopped peanuts on top for an extra hit of texture. Don’t forget to tuck in those lime wedges—they add a bright acidity that cuts through the richness and ties all the flavors together.
Step 6: Optional Marinating
While it’s fantastic fresh, letting this salad rest in the fridge for an hour lets the flavors meld beautifully, intensifying the experience. The flavors of the peanut dressing marry with the crunchy vegetables, making each bite even more delightful.
How to Serve Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
Garnishes
Adding an extra sprinkle of chopped peanuts or fresh cilantro right before serving amps up both flavor and visual appeal. A squeeze of lime brightens the salad, giving it a fresh zip that wakes up your palate.
Side Dishes
This Thai quinoa salad pairs wonderfully with grilled chicken, tofu skewers, or even crispy spring rolls for a more substantial meal. Its refreshing crunch and vibrant dressing also complement spicy dishes beautifully, balancing heat with cool, nutty creaminess.
Creative Ways to Present
Serve this salad in colorful bowls or hollowed-out bell peppers for a festive and inviting presentation. Layering it over leafy greens or wrapping portions in lettuce leaves turns it into handy, fresh bites perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh veggies and delicate dressing, it’s best enjoyed within this timeframe to maintain crispness and flavor.
Freezing
This salad is not ideal for freezing, as the fresh vegetables and peanut dressing will lose their texture and freshness. Prepare only what you can enjoy fresh or store leftovers in the fridge for optimal taste.
Reheating
Since this salad is best served cold or at room temperature, reheating is not recommended. If you want to warm components, reheat cooked quinoa separately and then combine with fresh veggies and dressing for the best experience.
FAQs
Can I use other nuts instead of peanuts?
Absolutely! While peanuts provide an authentic crunch and flavor for this salad, cashews or almonds can be great substitutes. Just roast them lightly to enhance their nutty taste before adding.
Is this salad vegan-friendly?
Yes! Simply swap honey for maple syrup in the peanut dressing, and this Crunchy Thai Quinoa Salad with Peanut Dressing Recipe is entirely vegan and just as delicious.
Can I prepare this salad in advance?
You can prepare the quinoa and chop the vegetables beforehand, but it’s best to toss everything with the dressing right before serving to keep the crunch vibrant.
What can I add to make this salad more filling?
Adding grilled chicken, shrimp, or tofu can turn this into a more substantial meal. The high protein quinoa and edamame already make it pretty hearty on its own.
How spicy is the salad? Can I add heat?
The salad itself is mild, making it broadly appealing. Feel free to add sliced chili peppers or a dash of sriracha to the peanut dressing if you crave some heat.
Final Thoughts
It’s hard not to fall in love with each bite of this Crunchy Thai Quinoa Salad with Peanut Dressing Recipe. Its playful textures and vibrant, fresh flavors make it a joy to eat and share. I encourage you to give it a try—you might just find your new favorite salad that’s as healthy as it is delicious.
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Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Crunchy Thai Quinoa Salad with Peanut Dressing is a vibrant, healthy, and flavorful dish combining protein-packed quinoa with crisp vegetables and a creamy, tangy peanut dressing. Perfect for a light lunch or a refreshing side, it features a delightful mix of textures and Thai-inspired flavors that are easy to prepare and sure to satisfy.
Ingredients
Salad
- 1 cup quinoa
- 2 cups water
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 cup edamame, shelled and cooked
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon sesame oil
- ½ teaspoon ground ginger
- 1 clove garlic, minced
- 2–3 tablespoons water, to thin
Instructions
- Cook the quinoa: Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and water and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let cool.
- Prepare the salad base: In a large mixing bowl, combine the cooked quinoa, red cabbage, carrots, red bell pepper, edamame, cilantro, green onions, and half of the peanuts. Toss until well mixed.
- Make the peanut dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ground ginger, and minced garlic until smooth. Gradually add water, a tablespoon at a time, until you reach your desired dressing consistency.
- Toss the salad with dressing: Pour the peanut dressing over the salad mixture and toss until everything is evenly coated.
- Garnish and serve: Transfer the salad to a serving platter or bowl, garnish with the remaining peanuts and lime wedges.
- Optional marinating: Serve immediately or let the salad marinate in the refrigerator for an hour to enhance the flavors.
Notes
- For a vegan option, substitute honey with maple syrup in the dressing.
- Cook the edamame beforehand if using frozen or buy pre-cooked shelled edamame for convenience.
- The salad can be stored in the refrigerator for up to 2 days but is best served fresh or after marinating for an hour.
- Add more water to the dressing gradually to get the perfect creamy but pourable consistency.
- Feel free to add chopped fresh chili or a pinch of red pepper flakes for some heat.
