Description

This vibrant Thai Quinoa Crunch Salad offers a delightful combination of textures and flavors. Fluffy quinoa is tossed with crisp shredded carrots, vibrant red bell pepper, fresh cilantro, and a zesty lime-peanut dressing. The dish is generously topped with roasted peanuts, providing a satisfying crunch and nutty depth that complements the bright, savory, and subtly sweet notes of the salad. It’s a refreshing and wholesome meal, perfect for a light lunch or a flavorful side.

Ingredients

Scale

*For the Salad:*
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup shredded carrots
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions (optional)
1/2 cup roasted peanuts, roughly chopped (for topping and mixing)
*For the Thai Peanut Dressing:*
1/4 cup natural peanut butter
2 tablespoons lime juice (from 1–2 limes)
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1–2 tablespoons water, to thin (as needed)
Pinch of red pepper flakes (optional)

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Instructions

**Cook the Quinoa:** Combine rinsed quinoa and water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
**Prepare the Dressing:** While the quinoa cools, whisk together all dressing ingredients in a small bowl until smooth and well combined. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
**Assemble the Salad:** In a large mixing bowl, combine the cooled quinoa, shredded carrots, diced red bell pepper, chopped cilantro, and green onions (if using).
**Dress and Serve:** Pour the Thai peanut dressing over the quinoa mixture. Toss gently to ensure all ingredients are evenly coated. Stir in half of the chopped roasted peanuts.
**Garnish:** Transfer the salad to a serving bowl and top with the remaining chopped roasted peanuts. Serve immediately or chill for flavors to meld.

Notes

* For meal prep, store the dressing separately and add just before serving to maintain the salad’s freshness and crunch.

* Feel free to add other vegetables like shredded cabbage, cucumber, or edamame for extra nutrition and texture.

* Toasted sesame seeds make an excellent additional garnish.

* Adjust the spice level of the dressing by adding more or fewer red pepper flakes.

* Ensure quinoa is completely cool before mixing to prevent the salad from becoming soggy.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 420
Fat: 20g
Carbohydrates: 50g
Protein: 16g