Go Back

Crunchy Thai Quinoa Salad

A vibrant salad combining fluffy quinoa, fresh herbs, and a creamy peanut-lime dressing, perfect for meal prep or a light plant-based lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Mediterranean, Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Grain Base
  • 1 cup quinoa, rinsed Always rinse quinoa to remove bitterness.
  • 2 cups water or vegetable broth Using vegetable broth adds extra flavor.
Vegetables
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned Slice thin for balanced bites.
  • 1 medium red bell pepper, thinly sliced
  • 1 cup diced cucumber
  • 3 stalks scallions, sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
Dressing
  • 2 tablespoons lime juice Adjust lime to taste.
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon creamy peanut butter For vegan creaminess, blend dressing longer.
  • 1 clove garlic, minced
  • 1/2 teaspoon chili flakes (optional) Omit to reduce spice level.
Toppings
  • 1/3 cup roasted peanuts Toast for deeper nuttiness.
Seasoning
  • Salt and black pepper to taste Adjust gradually.

Method
 

Preparation
  1. Rinse quinoa thoroughly under cold water.
  2. Add quinoa and water or broth to a saucepan and bring to a boil.
  3. Reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed.
  4. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
Mixing
  1. In a large bowl, combine cabbage, carrot, bell pepper, cucumber, scallions, cilantro, and mint.
  2. In a small bowl, whisk lime juice, soy sauce, sesame oil, maple syrup, peanut butter, garlic, and chili flakes.
  3. Add warm quinoa to the vegetables.
  4. Pour dressing over the mixture and toss thoroughly.
  5. Fold in roasted peanuts.
  6. Adjust salt, pepper, and lime to taste before serving.

Notes

Store in an airtight container up to 4 days. Keep dressing separate for maximum crunch. Do not freeze assembled salad. Stir before serving to redistribute dressing.