I love experimenting with fresh ingredients in my recipes. This Thai Quinoa Crunch Salad combines well-rinsed quinoa, crisp red cabbage and carrots with red bell pepper, cucumber and roasted peanuts. The spicy peanut dressing with lime, garlic and ginger brings a special kick to this Veggie Packed Salad that I can’t wait to share.

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I recently tried making my Thai Quinoa Crunch Salad and it quickly became one of my favorite meals. I cooked 1 cup of quinoa in 2 cups of water until it was light and fluffy, then mixed it with shredded red cabbage, shredded carrots, and thinly sliced red bell pepper.

I tossed in some chopped cucumber, fresh cilantro and green onions to keep things zesty. The real kicker was the spicy peanut dressing made with creamy peanut butter, low sodium soy sauce, fresh lime juice, honey, a small garlic clove, grated ginger and a dash of sriracha.

This mix reminded me of those killer loaded salad recipes and summer grain salads that make every bite exciting. Topped with roasted peanuts and crispy quinoa toasted just for crunch, every forkful packed a punch of flavors sure to spark your curiosity.

Try it out if you’re looking for a fresh, veggie packed twist on your lunch routine.

Why I Like this Recipe

I love this Thai Quinoa Crunch Salad because it gives me the perfect mix of crunch and spice that I totally crave. I like that the crispy quinoa and roasted peanuts add a really cool texture that makes every bite exciting. The spicy peanut dressing is just awesome—it’s sweet, tangy, and has just the right kick without being overwhelming. Also, it’s super healthy and makes me feel light and energized even after I eat a big portion. Finally, I appreciate how easy it is to customize the flavors; I can add extra lime or sriracha if I’m in the mood for something even bolder.

Ingredients

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Quinoa: A protein and fiber powerhouse that makes the salad filling and hearty.
Red Cabbage: Adds crunchy texture vitamins and healthy antioxidants, making the dish vibrant.
Shredded Carrots: Sweet and crunchy veggie that boosts flavor and delivers a bit of fiber.
Peanut Butter Dressing: Creamy, rich in protein and healthy fats with a slightly tangy kick.
Fresh Lime Juice: Brings a tangy kick that balances the sweetness and heaviness of the mix.
Soy Sauce: Adds savory umami notes with a touch saltiness that livens up the veggie mix.
Crispy Quinoa: Toasted for crunch, extra flavor and satisfying texture in every bite.
Cilantro: A fresh herb adds mild citrus flavor and vivid green color to the salad.

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups water

1 cup shredded red cabbage

1 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 cup chopped cucumber, seeds removed if you like

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

1/4 cup roasted peanuts

1/4 cup crispy quinoa, toasted separately for topping

1/4 cup creamy peanut butter (for the dressing)

2 tbsp soy sauce (low sodium works best)

2 tbsp fresh lime juice

1 tbsp honey or maple syrup

1 small garlic clove, minced

1 tsp freshly grated ginger

1-2 tsp sriracha (adjust to your heat preference)

2-3 tbsp water (to thin the dressing to a drizzly consistency)

How to Make this

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1. Rinse the quinoa really well and add it to a pot with 2 cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes until all the water is absorbed. Once done, set it aside to cool.

2. While the quinoa cooks, toast 1/4 cup of quinoa (the crispy one) in a dry skillet over medium heat. Stir it regularly until it turns golden and crunchy. Then set it aside for topping later.

3. In a large bowl, combine 1 cup shredded red cabbage, 1 cup shredded carrots, 1 thinly sliced red bell pepper, 1/2 cup chopped cucumber (you can remove the seeds if you prefer), 1/2 cup chopped fresh cilantro, and 1/4 cup chopped green onions.

4. In a small bowl, mix together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon honey or maple syrup, 1 small minced garlic clove, 1 teaspoon freshly grated ginger, and 1-2 teaspoons sriracha. Add 2-3 tablespoons of water to thin it out to a drizzly consistency. Whisk until the dressing is smooth.

5. Add the cooled quinoa to your bowl of veggies and toss everything together so it’s evenly mixed.

6. Pour the spicy peanut dressing over the mixed veggies and quinoa, stirring well to ensure everything is coated.

7. Gently fold in 1/4 cup of roasted peanuts, then sprinkle the toasted crispy quinoa on top right before serving to keep the crunch.

8. Taste the salad and adjust any seasonings if needed. If you like it a bit spicier or tangier, add a little more sriracha or lime juice.

9. Enjoy your Thai Quinoa Crunch Salad immediately or refrigerate for a bit to let the flavors blend even more.

Equipment Needed

1. Fine mesh strainer – to rinse the quinoa thoroughly
2. Medium saucepan with a lid – for boiling and simmering the quinoa
3. Dry skillet – to toast the quinoa until its golden and crunchy
4. Large mixing bowl – to toss together the veggies and quinoa
5. Small mixing bowl – for whisking the spicy peanut dressing
6. Whisk – to blend the dressing ingredients smoothly
7. Cutting board – for safely chopping the bell pepper, cucumber, and herbs
8. Chef’s knife – for slicing and dicing the vegetables
9. Measuring cups and spoons – to accurately measure water, peanut butter, soy sauce, lime juice, and the other ingredients
10. Spatula or stirring spoon – for stirring the quinoa and veggies together

This list covers all the basic equipment required to make the Thai Quinoa Crunch Salad. It’s pretty handy since quinoa is a great source of protein and fiber which is important for a balanced diet, and the veggies add loads of vitamins.

FAQ

Can I use brown rice instead of quinoa?

Sure, but the texture and flavor may be a bit different. Brown rice takes longer to cook and might not have that light crunch we love in this salad.

How do I make crispy quinoa topping?

Rinse and toast a separate portion of quinoa in a dry pan over medium heat until its golden and crunchy. Be sure to stir often so it doesnt burn.

How long does it take to cook the quinoa in this recipe?

It usually takes about 15 minutes to cook the quinoa in 2 cups of water, then let it sit for a few minutes before fluffing with a fork.

Can I add other veggies or protein?

Totally! Feel free to toss in some edamame, grilled chicken or tofu to give it an extra punch of flavor and protein.

How should I store the leftovers?

Keep the salad and dressing separate if you can. They will stay fresh in a sealed container in the fridge for up to two days. When youre ready, just mix them together.

Thai Quinoa Crunch Salad Recipe Substitutions and Variations

If you don’t have quinoa, you can try using brown rice or couscous as a substitute its not exactly the same but works in a pinch
Instead of creamy peanut butter, almond butter or tahini can be used if you dont like peanuts
If soy sauce isn’t available, tamari or coconut aminos make a good replacement for that saltier flavor
Not into sriracha? Chili garlic sauce or red pepper flakes can give you a similar kick

Pro Tips

1. Try letting your quinoa cool completely before mixing it with the veggies cuz if it’s too warm it can wilt them and mess up the crunch.
2. When toasting the extra quinoa, keep a close eye on it and stir constantly so you dont accidentally burn it – burnt quinoa will add a bitter taste you dont want.
3. Taste your peanut dressing as you go, adding a bit more lime juice or honey if needed. Sometimes a few extra seconds for the flavors to meld can make a big difference.
4. For an even mix of flavors, chop your veggies into similar sizes so that each bite gets a little bit of everything which makes the salad more balanced overall.