This Crunchy Thai Quinoa Salad is full of fresh veggies and crunchy peanuts, all tossed together with a creamy peanut dressing. It’s colorful, tasty, and perfect for lunch or dinner!
I love how easy it is to whip up this salad. Just cook the quinoa, chop the veggies, and mix them together! Plus, the peanut dressing is so good that I might even use it on other dishes.
Key Ingredients & Substitutions
Quinoa: This is the star of the salad. It’s nutty and packed with protein. If you have dietary restrictions, you can substitute it with couscous, rice, or even lentils for a different texture and taste.
Purple Cabbage: Adds crunch and a vibrant color. Green cabbage can be used instead if it’s what you have on hand. It won’t be as colorful, but still tasty!
Peanut Butter: For the dressing, creamy peanut butter is best, but you can use almond butter or sunflower seed butter if you’re avoiding peanuts. They will add a slightly different flavor but will still work well.
Soy Sauce: This gives the dressing a savory kick. If you need a gluten-free option, use tamari or coconut aminos, which are both great alternatives.
How Do I Cook Quinoa Perfectly?
Cooking quinoa is straightforward, but getting it just right takes a little care. Here’s how you can ensure fluffy quinoa:
- Rinse the quinoa under cold water to remove any bitterness. This step is important!
- Use a 1:2 ratio of quinoa to water. 1 cup of quinoa to 2 cups of water is ideal.
- Bring it to a boil, then reduce the heat to low and cover. Simmer until all water is gone, about 15 minutes.
- After cooking, let it sit covered for 5 minutes before fluffing with a fork. This lets it steam and become light.
Crunchy Thai Quinoa Salad with Peanut Dressing
Ingredients You’ll Need:
Main Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup purple cabbage, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped unsalted peanuts (plus extra for garnish)
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 2-4 tbsp warm water (to thin dressing as needed)
How Much Time Will You Need?
This vibrant and crunchy salad takes about 15 minutes of prep time and 15 minutes for cooking the quinoa. Total time is roughly 30 minutes. The salad is best served fresh, but you can refrigerate it and enjoy it for up to 2 days!
Step-by-Step Instructions:
1. Cooking the Quinoa:
In a medium pot, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is done when it’s tender, and all the water has been absorbed. Remove it from heat and let it sit, covered, for another 5 minutes to allow it to steam. Finally, fluff it with a fork and let it cool.
2. Preparing the Vegetables:
While the quinoa is cooking, you can prep the veggies. Thinly slice the cabbage, shred the carrots, slice the cucumber and red bell pepper, and chop the green onions and fresh cilantro. The more colorful, the better!
3. Making the Peanut Dressing:
In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, minced garlic, and grated ginger. To make the dressing smoother, gradually add warm water until you reach your desired consistency.
4. Combining Everything:
In a large bowl, combine the cooled quinoa and all the chopped vegetables. Pour the peanut dressing over the mixture and gently toss everything together until well combined.
5. Garnishing and Serving:
For an extra crunch, sprinkle chopped peanuts on top of the salad. Serve it fresh for a delightful meal! If you’re not eating it right away, you can refrigerate it for up to 2 days to let the flavors meld together.
Enjoy this healthy and refreshing Crunchy Thai Quinoa Salad with Peanut Dressing! It’s a perfect dish any time of the year!
Can I Use Other Grains Instead of Quinoa?
Absolutely! If quinoa isn’t your preference, you can substitute it with couscous, farro, or even brown rice. Just adjust the cooking time according to the grain you choose!
What Can I Substitute for Peanut Butter?
If you’re looking for a peanut-free option, almond butter or sunflower seed butter works great in the dressing. They will provide a similar creaminess and flavor profile.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to serve to maintain the salad’s crunchiness!
Can I Add More Vegetables?
Definitely! Feel free to get creative. You can add ingredients like shredded broccoli, snap peas, or even edamame for extra color and nutrients. Just chop them up and toss them in!
