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–+ servings

Thai Quinoa Crunch Salad

A bright and crunchy salad balancing nutty quinoa with fresh vegetables, zesty lime, and an umami sesame-soy dressing.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup quinoa (rinsed) Rinse to remove bitter saponins.
  • 2 cups water For cooking quinoa.
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, diced (English cucumber preferred) English cucumbers reduce excess water.
  • 1 cup shredded carrots
  • 1 cup green onions, sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts (or toasted cashews for variation) For crunch.
  • 1/4 cup sesame seeds (white or toasted) Toast seeds for more flavor.

Dressing Ingredients

  • 1/4 cup soy sauce (substitute tamari for gluten-free)
  • 2 tablespoons lime juice (fresh is best)
  • 1 tablespoon honey (maple syrup for vegan)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger Grate with a microplane for best result.
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

Preparation

  • Rinse the quinoa under cold water to remove any bitter saponins. Drain well.
  • In a small saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil.
  • Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
  • Spread the cooked quinoa on a baking sheet or plate to cool completely.

Mixing Ingredients

  • While the quinoa cools, dice the red bell pepper and cucumber, shred the carrots, slice the green onions, and chop the cilantro.
  • In a large bowl, combine the cooled quinoa with the bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
  • In a separate small bowl, whisk together soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, and a pinch of salt and pepper.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.

Chilling

  • Chill the salad in the refrigerator for at least 30 minutes to meld the flavors. Serve cold or at room temperature.

Notes

If you want more heat, add a chopped jalapeño or 1 teaspoon Sriracha to the dressing. For lower sodium, cut the soy sauce in half and add a splash of rice vinegar. Store in an airtight container for up to 3 days.