Thai Quinoa Crunch Salad
A vibrant and refreshing salad that combines fresh vegetables with the nuttiness of quinoa, perfect for summer picnics or quick lunches.
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed and drained This tiny grain packs a protein punch while being gluten-free.
- 2 cups water Essential for cooking the quinoa until it’s fluffy and light.
- 1 cup red bell pepper, diced Adds a sweet crunch and a pop of color.
- 1 cup cucumber, diced Refreshing and hydrating, very crisp in texture.
- 1 cup shredded carrots Provides a sweet earthiness while adding a vibrant hue.
- 1 cup green onions, sliced Offers sharpness and freshness.
- 1/2 cup chopped fresh cilantro This herb brings a fragrant note that makes the salad sing.
- 1/2 cup chopped peanuts For crunch and a delightful nutty flavor.
- 1/4 cup sesame seeds Increases the nuttiness and adds a little extra texture.
Dressing Ingredients
- 1/4 cup soy sauce Brings depth and umami to the dressing.
- 2 tablespoons lime juice Freshness and acidity that brightens the entire dish.
- 1 tablespoon honey A natural sweetener that balances the flavors beautifully.
- 1 tablespoon sesame oil Adds richness and a slightly toasted flavor to the dressing.
- 1 teaspoon grated fresh ginger Adds warmth and spice.
- 1 clove garlic, minced A great flavor booster that complements the other ingredients.
- to taste Salt and pepper Essential for seasoning and bringing out all the flavors.
Instructions
Preparation
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes until fluffy.
- Remove from heat and let the quinoa cool.
- In a large bowl, mix together the cooled quinoa, diced red bell pepper, cucumber, shredded carrots, green onions, cilantro, peanuts, and sesame seeds.
Dressing
- In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic, and a pinch of salt and pepper until well combined.
Combine
- Pour the dressing over the quinoa salad mixture and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes for flavors to meld.
- Serve cold or at room temperature.
Notes
Chef’s Secret: Always rinse quinoa before cooking to remove its natural coating. Optional Extras: Add avocado or mango for variations. Cook a larger batch of quinoa ahead of time to speed up preparation. Serve in a clear bowl or lettuce leaves for a fun presentation.