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Thai Quinoa Crunch Salad

Thai Quinoa Crunch Salad
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The Thai Quinoa Crunch Salad is a vibrant, nutritious dish combining protein-packed quinoa with fresh, crunchy vegetables and a zesty Thai-inspired dressing. This quick and easy salad is perfect for a light lunch or vibrant side dish, delivering a bold balance of tangy, sweet, and savory flavors with a satisfying crunch.

Ingredients

Scale

Salad Base

  • 1 cup quinoa, rinsed
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, shredded
  • 1 cucumber, diced
  • 3 green onions, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • ½ cup chopped peanuts or cashews (toasted)

Dressing

  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • ¼ teaspoon chili flakes (optional)

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook in 2 cups of water or vegetable broth by bringing to a boil, then reducing to a simmer. Cover and cook for about 15 minutes until fluffy. Fluff with a fork and allow to cool completely.
  2. Prepare the Vegetables: While the quinoa cooks, wash, peel, and chop all vegetables. Thinly slice the red bell pepper, shred the carrots, dice the cucumber, and finely chop the green onions and fresh cilantro. Keep everything bite-sized for easy eating.
  3. Make the Dressing: In a small bowl, whisk together fresh lime juice, soy sauce or tamari, honey or maple syrup, grated ginger, minced garlic, sesame oil, and chili flakes if using. Adjust flavors by tasting and balancing acidity, sweetness, and saltiness according to preference.
  4. Combine Everything: In a large mixing bowl, gently toss the cooled quinoa with the prepared vegetables and toasted nuts. Pour the dressing over the mixture and mix thoroughly, ensuring all ingredients are well coated with the flavorful dressing.
  5. Chill and Serve: Refrigerate the salad for at least 15 minutes to let the flavors meld beautifully. Serve cold or at room temperature, garnished with extra chopped peanuts, fresh cilantro leaves, or thinly sliced red chilies for added visual appeal and flavor.

Notes

  • Always rinse quinoa well before cooking to remove bitterness.
  • Toast peanuts or cashews lightly in a dry skillet to enhance their crunchy flavor.
  • Use the freshest herbs and vegetables for a vibrant and refreshing salad.
  • Taste and adjust dressing ingredients before combining to achieve your preferred balance.
  • Serve the salad soon after tossing to preserve crunchiness.
  • Store nuts separately if not consuming the salad immediately to maintain their crisp texture.

Nutrition

Keywords: Thai quinoa salad, crunchy quinoa salad, gluten free salad, vegan salad, Thai salad dressing, healthy quinoa recipes

Find it online: https://sophiespace.com/thai-quinoa-crunch-salad/