Thai Quinoa Crunch Salad Recipe
Introduction
The Thai Quinoa Crunch Salad is a refreshing and nutritious dish that combines the nutty flavor of quinoa with crisp vegetables and a zesty peanut dressing. It’s perfect for a light lunch or a vibrant side dish.
Ingredients
- 1 cup quinoa, cooked and cooled
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/3 cup peanut dressing
Instructions
- Step 1: Cook the quinoa according to package instructions. Once cooked, let it cool to room temperature.
- Step 2: In a large bowl, combine the shredded cabbage and grated carrots.
- Step 3: Add the cooled quinoa to the bowl with the vegetables.
- Step 4: Pour the peanut dressing over the salad and toss gently until everything is well coated.
- Step 5: Serve immediately or chill in the refrigerator for 20 minutes to enhance flavors.
Tips & Variations
- For extra crunch, add chopped peanuts or toasted cashews on top before serving.
- Substitute peanut dressing with a tangy lime vinaigrette for a lighter option.
- Include chopped fresh herbs like cilantro or mint to brighten up the salad.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan to store it longer to prevent the vegetables from becoming soggy. Re-toss and enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or brown rice depending on your preference.
Is this salad suitable for meal prep?
Absolutely. Prepare the salad and dressing separately, combine before eating to keep the vegetables crisp and fresh.
PrintThai Quinoa Crunch Salad Recipe
A refreshing Thai Quinoa Crunch Salad combining fluffy quinoa with crunchy cabbage and carrots, all tossed in a flavorful peanut dressing. This salad is perfect as a light lunch or a vibrant side dish, packed with texture and Thai-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Salad
- 1 cup dry quinoa
- 2 cups water
- 2 cups shredded cabbage
- 1 cup shredded carrots
Peanut Dressing
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons warm water (to thin dressing as needed)
Instructions
- Cook Quinoa: Rinse the quinoa under cold water. Place quinoa and 2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
- Prepare Vegetables: While the quinoa cooks, shred the cabbage and carrots finely to ensure a crunchy texture in the salad.
- Make Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, and minced garlic. Add warm water gradually to reach a smooth and pourable consistency.
- Toss Salad: In a large bowl, combine the cooked quinoa, shredded cabbage, and carrots. Pour the peanut dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Serve the salad immediately for the best crunch or chill it in the refrigerator for 30 minutes to meld flavors before serving.
Notes
- For extra protein, add grilled chicken or tofu.
- Adjust the lime juice and honey to taste for a more tangy or sweet dressing.
- Garnish with chopped peanuts and fresh cilantro for added texture and flavor.
- This salad can be made ahead and kept refrigerated for up to 2 days; add dressing just before serving to maintain crunch.
Keywords: Thai salad, quinoa salad, peanut dressing, crunchy salad, healthy lunch
