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Thai Quinoa Crunch Salad

Thai Quinoa Crunch Salad
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The Thai Quinoa Crunch Salad is a vibrant and healthy dish combining fluffy quinoa with fresh vegetables, aromatic herbs, and a tangy Thai-inspired dressing. This salad delivers a delightful crunch and bold flavors that make it perfect for any meal—breakfast, lunch, or dinner—and is quick and easy to prepare, packed with plant-based protein and essential nutrients.

Ingredients

Scale

Base

  • 1 cup quinoa
  • 2 cups water

Vegetables and Herbs

  • 1 red bell pepper, chopped
  • 2 large carrots, shredded
  • 3 green onions, finely sliced
  • Handful fresh cilantro, roughly chopped

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • Pinch of red chili flakes (optional)

Toppings

  • 1/4 cup roasted peanuts

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove bitterness. Combine with 2 cups of water in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until tender and water is absorbed. Fluff with a fork and let it cool to room temperature.
  2. Prepare the Vegetables: While the quinoa cooks, chop 1 red bell pepper and shred 2 large carrots. Slice 3 green onions finely, and roughly chop a good handful of fresh cilantro. Keep all veggies ready to mix.
  3. Make the Dressing: In a small bowl, whisk together 2 tablespoons fresh lime juice, 1 tablespoon fish sauce or soy sauce, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon grated ginger, and a pinch of red chili flakes if using. This dressing balances sweet, tangy, salty, and spicy perfectly.
  4. Assemble the Salad: In a large bowl, combine the cooled quinoa, chopped veggies, and dressing. Toss everything well so that each grain and vegetable is coated. Finish by sprinkling 1/4 cup of roasted peanuts on top for crunch.
  5. Serve and Enjoy: Your Thai Quinoa Crunch Salad is ready to shine! Serve immediately or refrigerate for 30 minutes to allow flavors to meld beautifully.

Notes

  • Fluff the quinoa with a fork after cooking to keep it light and airy.
  • Chop vegetables and prepare the dressing a day ahead to save time.
  • Lightly toast peanuts in a dry skillet for extra crunch and flavor.
  • Adjust lime juice or sweetener according to taste for balanced dressing.
  • Use fresh cilantro and green onions to brighten the salad’s flavor.
  • Keep peanuts separate when storing leftovers to maintain crunchiness.
  • Avoid freezing the salad; freeze cooked quinoa separately if needed.
  • Reheat quinoa gently for warm salad versions, add fresh veggies and dressing just before serving.

Nutrition

Keywords: Thai salad, quinoa salad, healthy salad, gluten free, plant-based protein, crunchy salad, easy recipe, Thai flavors

Find it online: https://sophiemelody.com/thai-quinoa-crunch-salad/