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Crunchy Thai-Inspired Quinoa Salad

This vibrant salad features nutty quinoa, crisp vegetables, and a zesty dressing, making it a perfect light lunch or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • 1 cup shredded carrots
  • 1 cup red cabbage, shredded
  • ½ cup chopped green onions
  • ½ cup fresh cilantro, chopped
  • ½ cup roasted peanuts, roughly chopped
For the Dressing
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional, for heat)
  • to taste salt and pepper

Method
 

Preparation
  1. In a medium-sized pot, bring 2 cups of water or vegetable broth to a boil.
  2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
  3. Once done, fluff the quinoa with a fork and let it cool.
  4. While the quinoa is cooling, chop the red bell pepper, cucumber, shredded carrots, red cabbage, and green onions, and place them all in a large mixing bowl.
Dressing
  1. In a small bowl, whisk together the lime juice, soy sauce (or tamari), sesame oil, honey (or maple syrup), rice vinegar, and sriracha (if using).
  2. Taste and adjust for seasoning.
Combine
  1. Add the cooled quinoa and chopped cilantro to the bowl with veggies.
  2. Pour the dressing over everything, and gently toss to combine.
  3. Sprinkle the chopped roasted peanuts on top for that satisfying crunch.
  4. Adjust seasoning with salt and pepper, if desired.
  5. Enjoy immediately, or let the salad sit for about 20 minutes to allow the flavors to meld together.

Notes

Store leftovers in an airtight container in the fridge for about 3 to 4 days. Reheat gently in the microwave or enjoy cold. Rinse quinoa until the water runs clear to remove bitterness. Customize veggies as desired.