Looking for a fresh and zesty way to spruce up your meal routine? The Thai Quinoa Crunch Salad is a delightful explosion of flavors, colors, and textures—all combined into one refreshing bowl. It’s perfect for those sunny days or when you simply need a taste of the exotic!
Why You’ll Love This Recipe
- Crunch Factor: The crispy quinoa offers a delightful crunch that perfectly complements the fresh vegetables.
- Flavor Symphony: The peanut butter soy dressing provides a rich, creamy taste with a hint of spice and acidity.
- Nutrient Boost: Packed with protein-rich edamame and quinoa, this salad is as healthy as it is delicious.
- Versatility: Easily customizable to suit any dietary need or personal taste preference.
Ingredients You’ll Need
This vibrant salad brings together a symphony of flavors with simple, yet essential ingredients. Each component, from the fresh veggies to the tangy dressing, plays a crucial role in creating a memorable dining experience.
- Creamy Peanut Butter: Provides a rich base for the dressing, offering nuttiness and smoothness.
- Quinoa: A protein-packed grain that adds texture and heartiness to the salad.
- Red Bell Pepper: Adds a sweet crunch and colorful appeal that brightens your dish.
- Fresh Lime Juice: Infuses the dressing with a tangy zest.
- Chili Paste: Gives just the right amount of kick for those spicy lovers.
Variations
This salad is incredibly versatile and can be easily customized. Whether you’re adjusting for dietary needs or just want to tweak it to suit your taste, there’s a variation for you!
- Spicy Variation: Add extra chili paste or sliced jalapeños if you like your salads with a spicy kick.
- Gluten-Free Option: Ensure that the soy sauce and other condiments are certified gluten-free.
- Nut-Free Version: Swap peanut butter for sunflower seed butter and omit cashews if you need it nut-free.
How to Make Thai Quinoa Crunch Salad
Step 1: Prepare the Dressing
In a microwave-safe bowl, gently heat the peanut butter and soy sauce for 10 seconds to help them meld together smoothly. Whisk these with fresh lime juice, ginger, and chili paste to create a dressing brimming with flavor. Feel free to adjust the spice level by adding more chili paste or thinning with a bit of water for your preferred consistency.
Step 2: Make the Crispy Quinoa
In a nonstick skillet over medium-high heat, toast 1/2 cup of quinoa in olive oil, stirring frequently for about 10–12 minutes until it becomes golden and crispy. This step adds that irresistible crunch to the salad. Let it cool before incorporating into the salad.
Step 3: Assemble the Salad
Mix the remaining cooked quinoa with half of the dressing in a large bowl. Fold in the slaw mix, diced bell pepper, green onions, cilantro, and shelled edamame. Toss everything together, adding more dressing as per your taste. Top with cashews for additional crunch, and make sure every ingredient is coated well.
Step 4: Serve
Portion the salad into bowls, topping each with the cooled, crispy quinoa and optional garnishes like extra cilantro, cashews, or a drizzle of sriracha for a spicy finish. Serve immediately to enjoy this delightful combination of flavors and textures.
Pro Tips for Making Thai Quinoa Crunch Salad
- Quinoa Perfection: Rinse your quinoa thoroughly before cooking to remove its natural bitterness.
- Storage Savvy: Keep toppings like crispy quinoa stored separately to maintain their crunchiness.
- Dressing Diversity: Customize your dressing with different nut butters or citrus juices for a fresh twist.
- Ingredient Freshness: Use only fresh herbs and vegetables to keep the salad vibrant and flavorful.
How to Serve Thai Quinoa Crunch Salad
Garnishes
Consider topping your salad with freshly chopped cilantro and extra cashews to enhance its already lively presentation. A drizzle of sriracha can add a lovely, spicy kick for those who dare.
Side Dishes
This Thai Quinoa Crunch Salad pairs beautifully with fresh spring rolls or a light soup such as miso or ginger broth. These combinations make for a refreshing and satisfying meal.
Creative Ways to Present
For a whimsical touch, serve this salad in hollowed-out bell peppers or as a filling in large lettuce cups. These presentations are as fun to make as they are to eat, perfect for impressing guests!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the crispy quinoa separate until serving to ensure it maintains its toasted texture.
Freezing
While this salad is best fresh, you can freeze the dressing and cooked quinoa separately. Thaw the dressing to room temperature before dressing a newly assembled salad.
Reheating
To enjoy leftover salad cold, simply remove it from the fridge and let it come to room temperature. If you prefer a warm salad, gently heat in a skillet while adding fresh garnishes before serving.
FAQs
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Can I prepare the quinoa in advance?
Absolutely! Cook and cool your quinoa a day ahead to save time, storing it in the refrigerator until needed.
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What other nuts can I use instead of cashews?
Almonds or peanuts make great substitutes and add their own distinct flavors to the salad.
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Is there a non-spicy version of this salad?
Yes, simply omit the chili paste and sriracha for a milder, kid-friendly version.
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Can I use a different type of vinegar in the dressing?
Rice vinegar or apple cider vinegar works wonderfully as an alternative to red wine vinegar.
Final Thoughts
With its refreshing flavors and crunchy textures, the Thai Quinoa Crunch Salad is more than just a salad—it’s an experience waiting to be discovered. Give this recipe a try and let it transport you to the vibrant street markets of Thailand. Happy cooking!
Print
Thai Quinoa Crunch Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook, Stovetop (for toasting quinoa)
- Cuisine: Thai-inspired
- Diet: Vegetarian
Description
A vibrant and crunchy Thai-inspired quinoa salad featuring a creamy peanut dressing, colorful vegetables, edamame, and toasted quinoa for added texture. Perfect for a healthy lunch or light dinner, this recipe combines bold flavors and satisfying crunch in every bite.
Ingredients
Dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
- 2 teaspoons fresh grated ginger
- 1 teaspoon chili paste
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Salad
- 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
- 1 tablespoon olive oil
- 1 (14-ounce) package cole slaw mix
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 2/3 cup chopped cilantro
- 1 1/2 cups shelled edamame
- 1/2 cup chopped salted cashews
Instructions
- Prepare the dressing: Combine the peanut butter and soy sauce in a microwave-safe bowl. Heat for 10 seconds, then whisk until smooth. Add the remaining dressing ingredients—honey, vinegar, lime juice, ginger, chili paste, olive oil, sesame oil—and whisk to combine. If too thick, add water a teaspoon at a time until desired consistency is achieved. Set aside.
- Make the Crispy Quinoa: Heat the olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup of the cooked quinoa and cook, stirring frequently, for 10-12 minutes until golden and toasted. Transfer to a plate and let cool.
- Assemble the Salad: In a large bowl, combine the remaining cooked quinoa with half of the dressing and toss to coat. Add cole slaw, red bell pepper, green onions, cilantro, and edamame. Mix well. Pour in the remaining dressing to taste and toss again to evenly coat all ingredients. Add the toasted quinoa and chopped cashews, then lightly toss.
- Serve: Divide the salad into bowls, garnish with extra cilantro and cashews if desired, and top with the crispy quinoa. Serve immediately for maximum crunch.
Notes
- Store any leftovers airtight in the refrigerator for up to 2 days.
- Keep the crispy quinoa separate until serving to maintain its crunch; add just before serving.
- You can adjust the spice level by adding more chili paste to the dressing.
Nutrition
- Serving Size: 1/6 of salad
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg
