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
Scale
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.
