Thai Quinoa Crunch Salad
A bright, protein-packed salad with nutty quinoa, crunchy vegetables, and a tangy lime-soy dressing, ideal for lunches or light dinners.
Ingredients
Grain
- 1 cup quinoa, rinsed Rinse before cooking to remove natural bitterness.
- 2 cups water Essential 1:2 quinoa-to-water ratio.
Vegetables
- 1 cup red bell pepper, diced Adds color; any sweet pepper works.
- 1 cup cucumber, diced Choose firm cucumbers for crunch; seed if watery.
- 1 cup shredded carrots Pre-shredded saves time.
- 1 cup green onions, sliced Mild onion flavor; chives are a fine swap.
- 1/2 cup chopped fresh cilantro Bright finish; omit or swap parsley if preferred.
Crunch & Toppings
- 1/2 cup chopped peanuts Replace with sunflower seeds for a nut-free option.
- 1/4 cup sesame seeds Optional, lightly toasted for extra aroma.
Dressing
- 1/4 cup soy sauce Use gluten-free tamari if needed.
- 2 tablespoons lime juice Fresh is best; adjust to taste.
- 1 tablespoon honey Maple syrup works for a vegan version.
- 1 tablespoon sesame oil Olive oil okay if you prefer.
- 1 teaspoon grated fresh ginger Fresh gives the best zip; dried ginger can substitute in a pinch.
- 1 clove garlic, minced Adjust amount to your taste.
- to taste salt and pepper To taste.
Instructions
Preparation
- Rinse the quinoa in a fine-mesh sieve under cold water for 20–30 seconds to remove saponins.
- Bring 2 cups water to a boil in a small pot. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- Turn off heat and let sit covered for 5 minutes. Fluff with a fork and spread on a tray to cool faster.
- While quinoa cools, chop the red bell pepper, cucumber, and green onions. Shred carrots if not using pre-shredded. Chop cilantro and peanuts.
Dressing
- In a separate bowl, whisk together soy sauce, lime juice, honey (or maple), sesame oil, grated ginger, and minced garlic. Taste and adjust.
Assembly
- In a large bowl, combine cooled quinoa, vegetables, cilantro, and sesame seeds. Pour half the dressing over and toss.
- Add more dressing to taste and fold in most of the chopped peanuts, reserving some for garnish.
- Season with salt and pepper if needed. Serve immediately or chill for 30 minutes for flavors to meld.
Notes
This salad can be made ahead; store components separately and toss with dressing just before serving to maintain texture. Store in an airtight container for 3–4 days. Cool quinoa completely before mixing.