I’m excited to share my Thai Quinoa Crunch Salad a Veggie Packed Salad loaded with vibrant ingredients. I combined hearty quinoa with fresh red bell pepper, crisp cucumber and shredded cabbage. Tangy lime juice, smooth peanut butter and crunchy roasted peanuts bring an unexpected twist to this colorful, satisfying creation.

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I’ve been experimenting with different grain salads lately and my latest obsession is the Thai Quinoa Crunch Salad. It’s a super refreshing mix that immediately reminds me of vibrant Asian food flavors.

I tossed together uncooked quinoa cooked in water until it was perfectly tender, then added a mix of thinly sliced red bell pepper, julienned carrots and cucumber, along with shredded red cabbage to give it a colorful crunch. I even mixed in some chopped fresh cilantro and sliced green onions for that extra flavor punch.

The spicy peanut dressing with natural peanut butter, soy sauce, rice vinegar, lime juice, honey, and even a little minced garlic and grated ginger really took it to the next level. I topped it off with roasted peanuts and crispy quinoa to add a surprising crunch that makes every bite exciting.

This salad quickly became my go-to choice when I need a power salad that is loaded with fresh veggie goodness. Enjoy!

Why I Like this Recipe

I like this recipe because it gives me a fun mix of textures and flavors that just makes each bite interesting. First off, I love how the crunchy veggies and crispy quinoa bring different layers of crunch to the salad. It always feels like I’m in for a surprise every time I take a bite.

Another reason is that the spicy peanut dressing ties everything together in a really cool way. The combination of peanut butter, soy sauce, and a bit of chili garlic sauce adds a kick that makes me want more.

I also appreciate that it’s a healthy meal packed with fresh ingredients. The quinoa and colorful veggies not only look great on the plate but also give me energy when I’m on the go.

Lastly, I really enjoy how versatile this recipe is. I can adjust the amount of chili garlic sauce or add extra lime juice based on my mood, making it uniquely my own every time I make it.

Thai Quinoa Crunch Salad is one wild flavor explosion in a bowl. Its loaded with crunchy veggies, spicy peanut dressing and crispy quinoa on top. It’s a power salad that makes eating healthy fun and gives me a real burst of energy every time I dig in.

Ingredients

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Quinoa provides protein and fiber.
It has a nutty light flavor.
Red bell pepper is high in vitamin C and fiber, adding crunch and natural sweetness.
Peanut butter brings creamy texture, healthy fats and protein, complimenting the salad nicely.
Soy sauce adds a salty, savory kick that deepens the dish s overall flavors.
Lime juice offers a bright, tangy note that balances rich earthy ingredients.
Garlic infuses a punchy aromatic flavor that lifts the dish s taste.
Grated ginger delivers a subtle zing, warming up the dressing delicately.
Fresh cilantro adds a herby refreshing taste, rounding out the salad vibrantly.

Ingredient Quantities

1 cup uncooked quinoa

2 cups water

1 red bell pepper, thinly sliced

1 cucumber, deseeded and thinly sliced

2 carrots, julienned

1 cup shredded red cabbage

1/2 cup chopped fresh cilantro

1/4 cup sliced green onions

1/4 cup roasted peanuts (or cashews)

3 tablespoons natural peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon lime juice

1 tablespoon honey

1 teaspoon sesame oil

1 clove garlic, minced

1/2 teaspoon freshly grated ginger

Chili garlic sauce, to taste

How to Make this

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1. Rinse the quinoa under cold water and add it to a pot with 2 cups of water. Bring to a boil then lower the heat and simmer covered for about 15 minutes until the quinoa is fluffy and all the water is absorbed.

2. While the quinoa is cooking, prep your veggies: thinly slice 1 red bell pepper, deseed and slice 1 cucumber, julienne 2 carrots, and shred 1 cup of red cabbage. Place these in a large salad bowl.

3. Add 1/2 cup of chopped cilantro and 1/4 cup sliced green onions into the bowl with the veggies.

4. For the dressing, in a small bowl combine 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, the 1 minced garlic clove, 1/2 teaspoon freshly grated ginger and chili garlic sauce to taste. Mix it well until smooth.

5. Once the quinoa is done, let it cool for a few minutes and then add it to the bowl with the veggies.

6. Pour the dressing over the quinoa and veggies and toss everything gently until the salad is well coated.

7. In a dry skillet over medium heat, toast any extra cooked quinoa you have from this batch, stirring often to get it really crispy.

8. Top the salad with roasted peanuts (or cashews) and sprinkle the crispy quinoa on top before serving. Enjoy your Thai Quinoa Crunch Salad!

Equipment Needed

1. Fine mesh strainer to rinse the quinoa and veggies
2. Medium pot with a lid for cooking the quinoa
3. Cutting board to prep your veggies
4. Chef’s knife for slicing the bell pepper, cucumber, carrots and cabbage
5. Large salad bowl to combine the quinoa and veggies
6. Small bowl for mixing the dressing
7. Measuring cups and spoons for the water and other ingredients
8. Whisk or fork to blend the dressing till smooth
9. Dry skillet for toasting extra quinoa
10. Spatula or tongs to gently toss the salad together

FAQ

How do i cook the quinoa for this salad?

Rinse the quinoa really well to remove its bitter coating, then add 2 cups of water per cup of quinoa. Bring it to a boil then cover and let it simmer for about 15 minutes until the water is fully absorbed.

Can i adjust the spiciness of this dish?

Absolutely! The chili garlic sauce is optional so if you like it mild you can skip it, but if you like a bit more kick then add a little extra.

What if im allergic to peanuts?

No worries, you can substitute those with cashews or even almonds so it still provides that crunchy texture.

Do i have to use honey if i want a vegan version?

Not at all, you can replace the honey with maple syrup to keep it vegan friendly.

How long does the salad keep in the fridge?

It should stay fresh for about 2 days, but its best when you eat it right away cause the veg might get a bit watery.

Thai Quinoa Crunch Salad Recipe Substitutions and Variations

If you dont have vegetable broth, you can swap out the water when cooking the quinoa to give it a richer flavor.
If you aren’t a big fan of cilantro, try using fresh parsley instead for a similar green note.
If you dont have roasted peanuts or want a different crunch, chopped almonds or sunflower seeds work just as well.
If you’re allergic to peanuts, substitute the natural peanut butter with almond butter or sunflower seed butter.
If soy sauce isnt available, try tamari for a gluten-free option that tastes quite similar.

Pro Tips

1. Give your quinoa a quick rinse and even consider toasting it in a dry pan beforehand to bring out a nuttier flavor, just watch it closely so it don’t burn.
2. When mixin up the peanut dressing, try warming the peanut butter just a little bit first or stirring in a splash of warm water to help it blend better with the other liquids.
3. Feel free to add extra chili garlic sauce if you like a bit more heat, lots of people tend to overlook tweaking that up to match their own taste buds.
4. Prep all your veggies before you start cooking the quinoa so you can get everything mixed together while the quinoa is still a bit warm, this also saves you from letting it cool too much before tossin everything.