Thai Quinoa Crunch Salad (Printable)
Thai quinoa with crunchy veg, cilantro, mint and tangy peanut-lime dressing, bright, protein-packed, gluten-free.
# Ingredient List:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables & Crunch
03 - 1 cup red cabbage, finely shredded
04 - 1 cup carrots, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1 cup snap peas, thinly sliced
07 - 4 green onions, sliced
08 - 1/3 cup roasted peanuts, roughly chopped
09 - 1/2 cup fresh cilantro, chopped
10 - 1/2 cup fresh mint, chopped
→ Peanut-Lime Dressing
11 - 1/4 cup creamy peanut butter
12 - 3 tablespoons fresh lime juice (about 2 limes)
13 - 2 tablespoons gluten-free soy sauce or tamari
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon toasted sesame oil
16 - 1 teaspoon grated fresh ginger
17 - 2 cloves garlic, minced
18 - 2 to 4 tablespoons water, as needed to thin
→ Optional Toppings
19 - Extra roasted peanuts
20 - Sliced red chili or Sriracha, to taste
21 - Lime wedges
# Directions:
01 - Combine rinsed quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - While the quinoa cools, finely shred the red cabbage, julienne the carrots, thinly slice the bell pepper and snap peas, and slice the green onions. Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together the peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
04 - Add the cooled quinoa to the bowl of prepared vegetables. Pour the dressing over the top and toss thoroughly to coat everything evenly. Fold in half of the chopped peanuts, cilantro, and mint.
05 - Divide the salad among serving bowls. Garnish with extra roasted peanuts, sliced red chili or a drizzle of Sriracha, and lime wedges on the side. Serve immediately.
# Expert Tips:
01 -
- The dressing alone is worth making this, a creamy, tangy peanut lime situation that people genuinely try to drink off their plates.
- That contrast of soft quinoa against shatteringly crisp vegetables is the kind of texture experience that keeps you going back for a fourth bite.
02 -
- Hot quinoa will wilt the vegetables into a sad pile, so spread it on a sheet pan or stick it in the fridge for ten minutes if you are in a hurry.
- The dressing thickens as it sits in the fridge, so always whisk in a splash of water before tossing leftovers.
03 -
- Make a double batch of the dressing and keep it in a jar in the fridge for up to a week, it is sensational on noodles, roasted vegetables, or straight off a spoon at midnight.
- Slice every vegetable as thin as you possibly can, the salad eats completely differently when the textures are uniform and delicate rather than chunky and rough.