Thai Quinoa Crunch Salad (Printable version)
Nutritious Thai quinoa bowl with crunchy vegetables, herbs and a tangy peanut-lime dressing—bright and filling.
# 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 freshly grated ginger
17 - 2 cloves garlic, minced
18 - 2 to 4 tablespoons water, to adjust consistency
→ Optional Toppings
19 - Extra roasted peanuts
20 - Sliced red chili or Sriracha, to taste
21 - Lime wedges
# How to Make It:
01 - Combine the rinsed quinoa and water in a small saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
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, fresh cilantro, and mint.
05 - Divide the salad among individual bowls. Garnish with the remaining peanuts, sliced red chili or a drizzle of Sriracha, and lime wedges. Serve immediately at room temperature or chilled.
# Expert Suggestions:
01 -
- The peanut lime dressing is the kind of thing you will want to put on everything from rice bowls to roasted broccoli.
- That contrast of fluffy quinoa against shatteringly crisp vegetables is genuinely addictive and never gets boring.
- It holds up beautifully in the fridge for days, making it the rare salad that actually improves with a little time.
02 -
- Warm quinoa will wilt the vegetables into a soggy mess, so spread it on a sheet pan and let it cool completely before assembling.
- The dressing thickens dramatically in the fridge, so keep a splash of water or lime juice handy to loosen it when you revisit leftovers.
03 -
- Toast the peanuts in a dry skillet for three minutes before chopping them because the heat draws out oils that make them exponentially more fragrant.
- Double the dressing and keep the extra in a jar in the fridge because you will absolutely want it again by Wednesday.