This Crunchy Thai Quinoa Salad is a colorful mix of fresh veggies and fluffy quinoa topped with a creamy peanut dressing. It’s healthy, tasty, and super easy to whip up!
I love how the crunch from the veggies and the nutty dressing come together. Plus, it’s great for meal prep, so I can enjoy it all week without getting bored. Yum!
Key Ingredients & Substitutions
Quinoa: Quinoa is the star of this salad! Rinsing it removes the natural coating, called saponin, which can taste bitter. If you’re looking for an alternative, try farro or bulgur for a different texture and flavor.
Purple Cabbage: This adds fantastic crunch and color. If you can’t find purple cabbage, green cabbage works just as well. You can even use kale for a more nutrient-packed option.
Carrots: Shredded carrots add sweetness. You can always swap them out for other veggies like grated zucchini or sliced radishes to mix things up.
Cilantro: It provides a fresh flavor that complements the dish. If you’re not a fan, parsley or even green onions are great substitutes.
Peanut Butter: Creamy peanut butter gives the dressing its richness. If you need a nut-free version, try sunflower seed butter or tahini instead!
How Can I Cook Quinoa Perfectly?
Cooking quinoa might seem tricky, but it’s actually pretty simple! It’s essential to rinse it first to avoid bitterness. Here’s how to cook it perfectly:
- Combine rinsed quinoa and water in a saucepan (1 cup quinoa to 2 cups water).
- Bring to a boil over medium-high heat.
- Once it boils, reduce the heat to a simmer, cover, and cook for 15 minutes until all the water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork!
This method ensures fluffy, perfectly cooked quinoa every time!
How Do I Make the Peanut Dressing Creamy?
Getting the peanut dressing just right is key to this salad. Here’s a simple way to ensure it’s creamy and smooth:
- Start by whisking together peanut butter, soy sauce, lime juice, rice vinegar, honey, ginger, and garlic in a bowl.
- Add warm water gradually until it reaches your desired consistency. This is crucial for a pourable dressing.
- If you like spice, don’t forget to add sriracha or chili paste!
Blend it all well, and you’ll have a delicious dressing that clings to every bite!
Crunchy Thai Quinoa Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts (plus extra for garnish)
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2-3 tablespoons warm water (to thin the dressing as needed)
- Optional: 1 teaspoon sriracha or chili paste for heat
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare, plus an additional time for quinoa cooking, which is around 15 minutes. You’ll be enjoying your colorful and nutritious salad in about 30 minutes!
Step-by-Step Instructions:
1. Cooking the Quinoa:
Start by rinsing your quinoa under cool water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the quinoa is tender and the water is completely absorbed. Once cooked, remove it from the heat and let it cool for a few minutes. Fluff with a fork to keep it light and airy!
2. Making the Peanut Dressing:
While the quinoa cools, prepare the creamy peanut dressing. In a small bowl, whisk together the peanut butter, soy sauce, fresh lime juice, rice vinegar, honey or maple syrup, grated ginger, and minced garlic. As you mix, start adding warm water a little at a time until the dressing reaches a smooth and pourable consistency. If you like a little heat, feel free to stir in some sriracha or chili paste!
3. Assembling the Salad:
In a large mixing bowl, combine the cooled quinoa with the sliced purple cabbage, shredded carrots, sliced red bell pepper, and chopped cilantro. Gently toss everything together. Pour the peanut dressing over the salad and continue tossing until every bite is well coated in that delicious peanut goodness.
4. Final Touches:
Sprinkle the chopped roasted peanuts over the salad for an extra crunch. Serve the salad right away for the freshest taste, or you can refrigerate it for up to 2 days. It makes for a fantastic healthy meal that tastes even better when chilled!
Enjoy your fresh, crunchy, and flavorful Thai Quinoa Salad with creamy peanut dressing! It’s a wonderful dance of textures and flavors in every bite!
Can I Substitute Brown Rice for Quinoa?
Absolutely! Brown rice can be used instead of quinoa, but keep in mind that it has a different cooking time. You’ll want to cook brown rice according to package instructions, which usually takes about 45 minutes. Make sure to adjust the water accordingly!
How Long Can I Store Leftovers?
You can store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making the salad even tastier the next day!
Can I Use Other Vegetables?
Definitely! Feel free to customize the salad with your favorite veggies. Cucumbers, snap peas, or diced avocado would make great additions for extra crunch and flavor!
How Can I Make This Salad Vegan?
This recipe is already close to vegan, just ensure you use maple syrup instead of honey for a completely plant-based option. Enjoy your delicious vegan-friendly salad!
