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This Thai Quinoa Crunch Salad combines nutty quinoa with fresh, crisp veggies and a zingy Asian dressing. It's my favorite for hot summer nights when I want something filling but light that doesn't need an oven.
I came up with this salad while hosting friends with various food preferences. When the bowl ended up completely empty and everyone asked me how I made it, I knew I'd hit on something good. Now it's part of my regular meal prep routine.
Ingredients
- Quinoa gives you complete protein and has a nutty flavor that soaks up all the tasty elements
- Red bell pepper brings sweet crispness and makes the dish look pretty
- Cucumber adds cool freshness and a different bite
- Shredded carrots mix in natural sweetness and good-for-you stuff
- Green onions add gentle flavor without taking over the dish
- Fresh cilantro gives that special herby kick that's key in Thai food
- Chopped peanuts add that must-have crunch and real Thai taste
- Sesame seeds bring light nuttiness and extra health benefits
- Soy sauce creates the rich base for our dressing
- Lime juice adds the tang that pulls everything together
- Honey brings just enough sweetness to balance the flavors
- Sesame oil adds that deep aromatic richness that connects all ingredients
- Fresh ginger kicks in that warm spiciness typical in Asian cooking
- Garlic boosts all the other flavors with its punch
How To Make Thai Quinoa Crunch Salad
- Cook the quinoa
- Wash quinoa in cold water with a fine strainer until water's clear. Mix with water in a pot and boil. Once it's bubbling, turn heat low, cover, and cook for exactly 15 minutes until you see tiny spirals. Take it off the heat but keep it covered for 5 minutes, then fluff it up and spread it out to cool down completely.
- Prepare the vegetables
- While your quinoa's cooking, cut red pepper and cucumber into small quarter-inch pieces so every bite has the same texture. Grate carrots with a big-holed grater or food processor. Cut green onions diagonally so they look nice. Roughly chop cilantro, keeping the soft stems for extra flavor.
- Make the dressing
- In a small bowl, mix soy sauce, fresh lime juice, honey, sesame oil, grated ginger, and chopped garlic until it's all combined. Give it a taste and fix it if needed. It should taste a bit stronger than you want the whole salad to be.
- Assemble the salad
- In a big bowl, throw together the cooled quinoa and all your cut-up veggies. Add most of the peanuts and sesame seeds, saving some for the top if you want. Pour your dressing over everything and gently mix until it's all coated evenly.
- Let flavors develop
- Cover your salad and put it in the fridge for at least 30 minutes or up to a day. This sitting time lets the quinoa soak up the dressing and helps all the flavors blend together nicely.
Sesame oil is really the magic touch in this dish. I found this out when I ran out once and made it without. The difference was huge. That toasty, nutty flavor can't be copied, and my family noticed right away that something wasn't right. Now I always keep good sesame oil handy just for this salad.
Make It Your Own
This salad's super flexible with what you've got on hand. Try throwing in some edamame for more protein, chunks of mango for sweetness, or avocado to make it creamy. The basic recipe works great for whatever extras you want to add. My daughter really likes when I toss in thin-sliced snow peas for extra crunch, while my husband prefers his with chopped jalapeño for a kick.
Serving Suggestions
Enjoy this adaptable salad as a main dish topped with grilled shrimp or tofu for more protein. It's also great on the side with grilled salmon or chicken. For a nice look, put it in a wide, shallow bowl and sprinkle extra peanuts, sesame seeds, and cilantro leaves on top. This has become what I always bring to potlucks since it travels well and can sit out safely, unlike salads with mayo.
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Storage Tips
This salad actually gets better over time as flavors mix together. Keep it in a sealed container in the fridge for up to 4 days. If you're making it ahead for meals, you might want to keep the dressing separate until you're ready to eat or add more dressing before serving since the quinoa soaks up liquid while sitting. The peanuts and sesame seeds won't stay as crunchy over time, so for the best texture, save some to add just before you eat.
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Frequently Asked Questions
- → Can I prep this salad in advance?
Definitely! The flavors improve as they sit. Prep it up to 2 days before and store it in the fridge in a sealed container. Add the peanuts right before eating so they stay crunchy.
- → What's a peanut replacement for allergies?
Cashews, almonds, or sunflower seeds work nicely for crunch. For a nut-free twist, try crispy chickpeas or roasted edamame.
- → How do I make it vegan?
Swap honey for maple syrup or agave nectar in the dressing. Also, double-check your soy sauce doesn’t include fish ingredients, as most are vegan-friendly but a few aren’t.
- → What proteins go well with this salad?
Grilled tofu, shrimp, or chicken are excellent on the side. For plant-based protein, toss in chickpeas or edamame for a hearty touch.
- → How do you know when quinoa's cooked?
It takes about 15 minutes. Look for the grains to be see-through with the thin germ spirals popping out. Rinse it first to avoid any bitter taste.
- → Can I switch out the vegetables?
Of course! Toss in what you've got. Mangos for a sweet bite, snow peas for a crisp texture, or avocado for creaminess all work great. Just keep a balanced quinoa-to-veggie ratio.