Welcome to a truly vibrant and flavorful dish that will brighten your day! This Crunchy Thai Quinoa Salad is packed with fresh vegetables and tossed in a rich, creamy peanut dressing. It’s not only incredibly healthy but also surprisingly easy to prepare, making it a perfect choice for quick weeknight dinners or delightful meal prep throughout your busy week. Get ready to fall in love with this colorful creation!
Table of Contents
Why You’ll Love This Thai Quinoa Salad
This Thai quinoa salad is a recipe you’ll want to keep on repeat for so many wonderful reasons:
- Refreshing Textures: Enjoy a delightful mix of crunchy cabbage, crisp carrots, and fluffy quinoa in every bite.
- Irresistible Dressing: The homemade creamy peanut dressing offers a perfect balance of savory, sweet, and tangy flavors.
- Plant-Based Power: It’s entirely vegan, making it a fantastic option for plant-forward meals.
- Naturally Gluten-Free: Quinoa is naturally gluten-free, ensuring this salad fits various dietary needs. For those seeking dietary alternatives, it’s worth noting that quinoa is a naturally gluten-free grain rich in essential nutrients.
- Healthy & Satisfying: This salad is packed with nutrients and fiber, keeping you full and energized.
- Visually Stunning: Its vibrant colors make it an appealing addition to any table.
Thai Quinoa Salad Ingredients
Gather these fresh and wholesome ingredients to create your own delicious Thai quinoa salad right at home. Each component plays a key role in building the incredible flavors and textures of this dish.
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped fresh cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Creamy Peanut Dressing
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Notes & Substitutions
You have flexibility with many of these ingredients! Use quinoa or millet based on your preference. For a vegan dish, ensure you use maple syrup and certified gluten-free tamari. Feel free to swap in other crisp vegetables like bell peppers or cucumber. Boost the protein by adding cooked tofu, edamame, or chickpeas. If you have a sesame allergy, substitute the toasted sesame oil with peanut oil or a neutral oil.
Equipment
Having the right tools makes cooking a breeze. Here is what you will need for this recipe:
- Medium-sized pot with a lid
- Fine mesh colander
- Large mixing bowl
- Small whisk
- Measuring cups and spoons
- Cutting board and sharp knife
- Optional: Mandoline slicer or julienne peeler for thin vegetable cuts
How To Make This Thai Quinoa Salad
Creating this flavorful Thai quinoa salad is straightforward with these easy steps. Follow along to assemble your refreshing meal.
- Cook the Quinoa: First, rinse the quinoa thoroughly in a fine mesh colander under running cold water. This step helps remove any bitterness. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups of water. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water, which typically takes about 10 to 15 minutes. Remove the pot from the heat, cover it with a lid, and let it rest for 5 minutes. Uncover the pot, fluff the quinoa with a fork, and set it aside to cool completely while you prepare the other components.
- Prepare the Creamy Peanut Dressing: While the quinoa cools, begin making your delicious peanut dressing. In a small bowl, whisk together the smooth peanut butter and tamari (or soy sauce) until they are well combined and smooth. If this mixture seems too thick, you can microwave it for up to 30 seconds to loosen it up, making it easier to whisk. Next, add the remaining dressing ingredients: maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, fresh lime juice, and a pinch of red pepper flakes. Whisk everything together until the dressing is creamy and perfectly smooth. If the dressing appears too thick to easily coat the salad, whisk in a small splash of water, a teaspoon at a time, until it reaches your desired consistency.
- Assemble the Salad: In a large serving bowl, combine the cooled cooked quinoa, shredded purple cabbage, grated carrot, and thinly sliced snow peas. Add the fresh chopped cilantro and thinly sliced green onion to the bowl as well. Toss all these vibrant vegetables and the fluffy quinoa together gently to ensure they are evenly distributed. Once everything is mixed, pour the prepared creamy peanut dressing over the salad ingredients. Toss again thoroughly, ensuring every piece of quinoa and every vegetable is lightly coated in the flavorful sauce. Taste the salad and, if it needs a little extra brightness or balance, add a pinch of salt or an extra squeeze of lime juice and toss once more.
- Serve: Divide the freshly assembled Thai quinoa salad into individual serving bowls. For a final touch of texture and flavor, garnish generously with the chopped roasted and salted peanuts just before serving. Enjoy your delicious and healthy meal!
Pro Tips for the Best Thai Quinoa Salad
Achieving the best flavor and texture in your salad is easy with these simple tips.
- Rinse Your Quinoa: Always rinse quinoa thoroughly to remove its natural bitter coating, called saponin. Understanding the science behind cooking, saponin is a naturally occurring compound responsible for quinoa’s bitter taste.
- Cool Quinoa Completely: Ensure the cooked quinoa is completely cool before mixing it into the salad to prevent wilting the vegetables.
- Adjust Spices: Feel free to adjust the amount of fresh ginger and red pepper flakes in the dressing to suit your taste preference.
- Dress Strategically: Don’t over-dress the salad initially. You can always add more dressing just before serving if needed.
- Uniform Chops: Cut your vegetables into similar sizes for a consistent texture in every bite of this crunchy quinoa salad.
- Extra Crunch: Keep some extra chopped peanuts on hand to add a fresh crunch to individual servings.
Serving, Storage, and Variations
This versatile Thai quinoa salad offers many options for serving and customization.
Serving Suggestions
Enjoy this vibrant salad as a satisfying light main meal on its own. It also makes an excellent, colorful side dish to complement various entrées. Consider pairing it with grilled chicken or crispy baked tofu for a heartier meal. It’s also a fantastic dish to bring to potlucks or gatherings, always a crowd-pleaser!
Storage Instructions
Leftovers of this delicious salad store wonderfully. Refrigerate any uneaten portions promptly in an airtight container. The salad will keep well, covered, for up to 4 days in the refrigerator. To maintain the best crunch from your chopped peanuts, store them separately from the dressed salad and garnish just before serving each portion.
Recipe Variations
- Add Protein: Boost your salad with cooked protein like pan-fried tofu, steamed edamame, or grilled chicken or shrimp.
- Different Veggies: Get creative! Incorporate bell peppers, sliced cucumber, steamed broccoli florets, or bean sprouts.
- Alternate Grains: If you prefer, substitute the quinoa with brown rice, farro, or even couscous for a different base.
- Nutty Alternatives: Experiment with cashew butter or almond butter in the dressing for a unique flavor profile.
- Spicy Kick: For those who love heat, increase the amount of red pepper flakes or add a dash of sriracha to the dressing.
Nutrition Information
Here is an estimated nutritional breakdown for one serving of this flavorful Thai quinoa salad.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 salad |
| Calories | 340 calories |
| Sugar Content | 8.2 g |
| Sodium Content | 618.1 mg |
| Fat Content | 15.4 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0 g |
| Carbohydrate | 37.5 g |
| Fiber Content | 6.7 g |
| Protein Content | 13.6 g |
| Cholesterol | 0 mg |
Please note: Nutritional information is an estimate based on ingredients and cooking methods. It is not intended as professional medical or nutritional advice.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about making and enjoying this vibrant salad.
- Can I make this salad ahead of time?
Yes, you can prepare the quinoa and chop the vegetables a day in advance. Store the dressing separately and toss everything together just before serving for the best texture. - What if I don’t like quinoa?
No problem! You can easily substitute quinoa with other grains like millet, brown rice, or even farro for a similar hearty base in your salad. - Is there a substitute for sesame oil due to allergies?
Absolutely. If you have a sesame allergy, you can use peanut oil, a neutral vegetable oil, or even olive oil in the dressing instead. - How do I make the peanut sauce thinner?
To thin the peanut sauce, simply whisk in a teaspoon of water at a time until you reach your desired consistency. Add gradually to avoid making it too thin. - Can I add more spice to this Thai quinoa salad?
For an extra kick, increase the amount of red pepper flakes in the dressing. You could also add a small amount of sriracha or a pinch of cayenne pepper.
Conclusion
This Crunchy Thai Quinoa Salad with Creamy Peanut Dressing truly offers a delightful blend of fresh flavors and satisfying textures. It’s a healthy, easy, and incredibly versatile meal that you’ll feel great about eating. We hope you feel inspired to bring this vibrant dish into your kitchen and discover how simple and enjoyable plant-based cooking can be. Give this recipe a try, and don’t forget to share your creations and thoughts with us!
Crunchy Thai Quinoa Salad with Creamy Peanut Dressing
Equipment
- Fine mesh colander
- Medium-sized pot
- Whisk
- Large serving bowl
Ingredients
Salad
- ¾ cup Quinoa uncooked or millet
- 1 ½ cups Water
- 2 cups Purple cabbage shredded
- 1 cup Carrot grated
- 1 cup Snow peas thinly sliced, or sugar snap peas
- ½ cup Cilantro chopped
- ¼ cup Green onion thinly sliced
- ¼ cup Roasted and salted peanuts chopped, for garnish
Peanut sauce
- ¼ cup Smooth peanut butter
- 3 tablespoons Reduced-sodium tamari or soy sauce
- 1 tablespoon Maple syrup or honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Fresh ginger grated (can use 2 teaspoons for stronger flavor)
- 1 ½ tablespoons Lime juice from ½ lime
- Pinch Red pepper flakes
Instructions
Instructions
- Rinse quinoa, then combine with water in a pot and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes until water is absorbed; cover, rest for 5 minutes, then fluff with a fork and cool.
- While quinoa cools, whisk peanut butter and tamari until smooth, then add remaining sauce ingredients and whisk well. If too thick, loosen with a bit of water.
- In a large bowl, combine cooled quinoa, all chopped vegetables, and cilantro, then toss with the prepared peanut sauce until evenly coated. Taste and adjust seasoning with salt if needed, then divide into bowls and garnish with peanuts.