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A vibrant bowl of Crunchy Thai Quinoa Salad with quinoa, vegetables, peanuts, cilantro, and a lime wedge.

Crunchy Thai Quinoa Salad

This salad combines the nutty flavor of quinoa with a variety of crunchy vegetables and a tangy peanut dressing. It is a satisfying and healthy meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped bell pepper any color
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts for garnish
For the Peanut Dressing
  • 1/4 cup peanut butter creamy
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1-2 tablespoons water to thin

Equipment

  • Medium saucepan
  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
  2. Prepare the dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  3. Assemble the salad: In a large bowl, combine the cooked quinoa, shredded red cabbage, shredded carrots, chopped bell pepper, and chopped cucumber. Add the dressing and toss to coat.
  4. Serve the salad topped with chopped cilantro and peanuts.

Notes

You can add other vegetables like edamame, snap peas, or green onions. For a spicier kick, add a pinch of red pepper flakes to the dressing.

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