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- 1 cup quinoa, rinsed - 2 cups water - 1 cup red cabbage, finely shredded - 1 cup carrots, julienned - 1/2 cup bell peppers (red and yellow), diced - 1/2 cup cucumber, diced - 1/4 cup green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup peanuts, chopped - 3 tablespoons almond butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon lime juice - 1 tablespoon maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated ginger I love using quinoa in my salads. It gives you protein and fiber. Rinsing the quinoa first helps remove a bitter taste. You will also want to cook it well for a fluffy texture. Fresh vegetables are key to this salad. I use red cabbage for its crunch and color. Carrots add sweetness, while bell peppers bring a slight tang. Cucumbers offer a refreshing taste. Green onions and cilantro give it a fresh kick. Peanuts add the perfect crunch at the end. The dressing is simple but full of flavor. Almond butter adds creaminess, while soy sauce offers salt. Lime juice balances the dish with a tangy twist. Maple syrup adds a hint of sweetness. Sesame oil rounds it out with a nutty flavor. Grated ginger gives it a warm spice. - Thai chili for heat - Additional toppings If you like spice, add sliced Thai chili. It gives a nice heat that pairs well with the salad. You can also try different toppings. Sesame seeds or crispy shallots can add extra texture. Feel free to play with what you have on hand. {{ingredient_image_1}} First, rinse the quinoa well under cold water. This step removes the bitter coating. Next, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa is done when all the water is absorbed and it looks fluffy. Remove the pot from heat and let it cool for a few minutes. While the quinoa cools, it's time to make the dressing. In a small bowl, whisk together almond butter, soy sauce, lime juice, maple syrup, sesame oil, and grated ginger. Mix until you have a smooth and creamy texture. Taste the dressing and adjust the flavors. You want a balance of salty, sweet, and a bit of tang. If it needs more kick, add a dash of lime juice or soy sauce. Now, grab a large mixing bowl. Combine the finely shredded red cabbage, julienned carrots, diced bell peppers, diced cucumber, sliced green onions, and chopped cilantro. Mix these ingredients well. Once the quinoa has cooled, add it to the bowl of vegetables. Pour the prepared dressing over the salad. Toss everything gently until the salad is well coated. Before serving, sprinkle the chopped peanuts on top. This adds a nice crunch. If you're feeling bold, garnish with sliced Thai chili for an extra kick of heat. Enjoy your fresh and vibrant Crunchy Thai Quinoa Salad! To ensure fluffy quinoa, rinse it well before cooking. This removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups water. Bring the water to a boil, then add the quinoa and a pinch of salt. Cover and reduce the heat. Let it simmer for 15 minutes. After cooking, let it sit for 5 minutes. This helps the grains puff up even more. For cutting vegetables, use a sharp knife. It makes the job safer and easier. Cut the carrots into thin strips. Julienne them for a nice crunch. Dice the bell peppers and cucumber into small, even pieces. This helps the salad look great and makes it easier to eat. You can customize the dressing based on your taste. Start with the base of almond butter, soy sauce, lime juice, maple syrup, sesame oil, and ginger. Whisk them together until smooth. If you like it sweeter, add more maple syrup. For a saltier taste, increase the soy sauce. Balancing flavors is key. Aim for a mix of salty, sweet, and tangy. Taste as you mix. This way, you can adjust and find the perfect flavor for you. For serving suggestions, use a large bowl. This lets everyone mix and enjoy the salad together. You can also plate individual servings for a fancy touch. When it comes to garnishing, sprinkle chopped peanuts on top. They add a nice crunch. If you want more heat, slice some Thai chili and add it to the top. Fresh cilantro makes a great garnish too! Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can give a bitter taste. Chill the Salad: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes after mixing. This allows the flavors to meld beautifully. Customize Your Veggies: Feel free to swap in seasonal vegetables or your favorites to make the salad your own. Broccoli, snap peas, or even avocado work great! Nut Alternatives: If you have nut allergies, substitute the peanuts with sunflower seeds or pumpkin seeds for a crunchy texture without the nuts. {{image_2}} You can easily make this salad fit your needs. For gluten-free options, use tamari instead of soy sauce. This small change keeps the flavors intact while making it safe for those with gluten sensitivities. If you want a vegan alternative, make sure to use maple syrup instead of honey in the dressing. You can also skip the peanuts if you have nut allergies. To add protein, consider including tofu or chicken. For tofu, press it first to remove water. Then, cube it and pan-fry until golden. For chicken, grill or bake it, then slice it into bite-sized pieces. Both will boost nutrition and make the salad heartier. You can also mix in different greens like spinach or kale. Adding these will give you more vitamins and a fresh taste. The dressing is where you can get creative! You might try using different nut butters like peanut or cashew for a unique flavor. Each nut butter adds its own twist. You can also play with spices. Add a pinch of cayenne for heat or a dash of sesame seeds for extra crunch. These small tweaks can change the entire dish. To keep your Crunchy Thai Quinoa Salad fresh, store it in the fridge. Place leftovers in airtight containers. Glass or BPA-free plastic containers work best. Make sure to seal them tightly. This way, your salad stays crisp and tasty. In the fridge, this salad lasts about 3 to 5 days. If you want to keep it longer, you can freeze it. However, some veggies may not freeze well. Freezing can change their texture. I recommend freezing only the quinoa and dressing. Store them separately to keep flavors intact. To refresh your salad, let it sit at room temperature for a few minutes. If you prefer warmth, gently heat the quinoa in a microwave or on the stove. Avoid heating the veggies. Instead, add them fresh after warming the quinoa. This keeps them crunchy and vibrant. Enjoy your meal! Crunchy Thai Quinoa Salad is a fresh and vibrant dish. It combines cooked quinoa with crunchy veggies. You get a mix of red cabbage, carrots, and bell peppers. The salad also has cucumber, green onions, and cilantro. Each bite brings a lovely crunch and a burst of flavor. The dressing blends almond butter, soy sauce, lime juice, and sesame oil. This salad is healthy, colorful, and fun to eat. Yes, you can prepare this salad ahead of time. Cook the quinoa and chop the veggies in advance. Store the quinoa and veggies separately in the fridge. Keep the dressing in a jar. When you are ready to eat, combine everything. This way, your salad stays fresh and crunchy. You can make it up to two days before serving. Just add the peanuts and any fresh herbs right before eating for the best taste. If you want more heat, add sliced Thai chili. You can mix the chili into the salad or use it as a garnish. Another option is to add a pinch of red pepper flakes. If you love spice, try adding a dash of hot sauce to the dressing. Adjust the heat to match your taste. Enjoy the extra kick while keeping the salad fresh and tasty! This blog post covered how to make a Crunchy Thai Quinoa Salad. We detailed the key ingredients, like quinoa and fresh veggies, along with dressings and optional toppings. I shared simple steps for cooking quinoa, preparing dressings, and assembling the salad. You learned tips for cooking, customizing flavors, and presenting your dish. Lastly, we explored variations for ingredients and storage. This salad is easy and flexible. Enjoy making it your own!

Crunchy Thai Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a creamy almond dressing.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup red cabbage, finely shredded
  • 1 cup carrots, julienned
  • 1/2 cup bell peppers (red and yellow), diced
  • 1/2 cup cucumber, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, chopped
  • 3 tablespoons almond butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • to taste sliced Thai chili for extra heat (optional)

Instructions
 

  • In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
  • While the quinoa is cooling, prepare the dressing. In a small bowl, whisk together the almond butter, soy sauce, lime juice, maple syrup, sesame oil, and grated ginger until smooth. Adjust flavors as necessary, balancing between salty, sweet, and a hint of tang.
  • In a large mixing bowl, combine the shredded red cabbage, julienned carrots, diced bell peppers, cucumber, green onions, and chopped cilantro.
  • Once the quinoa has cooled, add it to the bowl of vegetables. Pour the dressing over the salad and toss everything gently until well coated.
  • Before serving, sprinkle the chopped peanuts on top for an added crunch. If desired, garnish with sliced Thai chili for extra spice.

Notes

Adjust the dressing ingredients to taste for a perfect balance.
Keyword healthy, quinoa, salad, Thai, vegetarian