Thai Quinoa Crunch Salad (Printable)
Vibrant Thai-quinoa salad with crunchy cabbage, snap peas, herbs, and zesty peanut-lime dressing.
# What You Need:
→ 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 grated fresh ginger
17 - 2 cloves garlic, minced
18 - 2-4 tablespoons water, to thin dressing
→ Optional Toppings
19 - Extra roasted peanuts
20 - Sliced red chili or Sriracha, to taste
21 - Lime wedges
# How To Make:
01 - Combine 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 12-15 minutes until all liquid is absorbed. Fluff with a fork and let cool to room temperature.
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, maple syrup, sesame oil, grated ginger, and minced garlic until smooth. Add water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly 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 four bowls. Garnish with the remaining peanuts, sliced red chili or a drizzle of Sriracha, and lime wedges on the side. Serve immediately.
# Expert Hints:
01 -
- That peanut lime dressing alone is worth making this, creamy and tangy and good enough to eat with a spoon off your fingers when nobody is looking.
- Every single bite has crunch, which means even the leftovers the next day still feel exciting instead of sad and wilted.
02 -
- Hot quinoa will wilt the cabbage and soften everything into a soggy pile, so patience while it cools is the single most important step.
- The dressing thickens considerably in the fridge, so always save a little extra water or lime juice to loosen it up when eating leftovers the next day.
03 -
- Make a double batch of the dressing and keep it in a jar in the fridge for up to a week because it is incredible drizzled over rice bowls, roasted vegetables, or plain noodles when you are too tired to cook.
- Toast the chopped peanuts in a dry skillet for two minutes before adding them and your whole salad will suddenly have a deeper, warmer, more addictive crunch.