Crunchy Thai Quinoa Salad with Peanut Dressing is a vibrant explosion of flavors and textures that dances on your palate. Imagine crisp vegetables mingling with fluffy quinoa, all drizzled in a creamy peanut dressing that’s so good you might just want to drink it straight from the bowl.
I remember the first time I made this dish; it was a sunny afternoon picnic with friends. The salad not only stole the show but also sparked a mini food fight over who got the last scoop. Perfect for warm evenings or as a meal prep hero, this Crunchy Thai Quinoa Salad will leave you craving more.
Why You'll Love This Recipe
- This delightful Crunchy Thai Quinoa Salad is quick to prepare and packed with flavor
- You can easily customize it based on seasonal veggies or personal preferences
- Its beautiful presentation adds color to any table, making it a feast for the eyes as well
- Versatile enough for lunch, dinner, or as a party side, it’s bound to impress!
It was during one of those weekend gatherings that I whipped up this salad. Friends couldn’t stop raving about how fresh and delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Quinoa: Use rinsed quinoa for the best taste and texture; it’s light yet filling!
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Bell Peppers: Colorful bell peppers add crunch and sweetness; pick vibrant ones for visual appeal.
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Cucumber: Choose firm cucumbers; they provide refreshing crunch in every bite.
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Carrots: Grate or julienne fresh carrots for added sweetness and texture.
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Green Onions: Fresh green onions elevate flavors; slice them thinly for even distribution.
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Cilantro: Fresh cilantro brings herbaceous brightness; feel free to adjust based on personal preference.
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Peanut Butter: Creamy peanut butter is essential for that luscious dressing; consider natural varieties without added sugar.
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Lime Juice: Fresh lime juice provides acidity and balances the rich peanut flavor beautifully.
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Soy Sauce: A splash of soy sauce enhances umami flavor; opt for low-sodium if desired.
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Honey or Agave Syrup: Sweeten your dressing naturally; adjust according to taste preferences.
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Sesame Oil: A drizzle of toasted sesame oil adds depth; it’s key for authentic flavor!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare yourself for an adventure in culinary creativity—this salad is simple yet rewarding!
Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. Add to a pot with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes until fluffy.
Chop Your Veggies: While quinoa is cooking, chop bell peppers, cucumber, carrots, green onions, and cilantro into bite-sized pieces. The colors will brighten up your kitchen!
Create the Dressing: In a bowl, whisk together 1/4 cup of peanut butter, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, honey (to taste), and sesame oil until smooth. This dressing deserves an award!
Toss Everything Together: Once quinoa has cooled slightly, combine it with chopped veggies in a large mixing bowl. Drizzle with peanut dressing and toss gently until everything is coated.
Serve and Enjoy: Serve immediately or refrigerate for an hour to enhance flavors. Garnish with extra cilantro if feeling fancy—your guests will be wowed by both appearance and taste!
Now you’ve created a Crunchy Thai Quinoa Salad with Peanut Dressing that’s not only delicious but also perfect for sharing (or hoarding all to yourself). Enjoy!
You Must Know
- Crunchy Thai Quinoa Salad with Peanut Dressing is not just a salad; it’s a flavor explosion
- The textures of crisp veggies and chewy quinoa create a delightful bite
- Plus, the peanut dressing adds a creamy richness that’s irresistible and perfect for meal prep
Perfecting the Cooking Process
Start by cooking the quinoa first, then chop your veggies while it simmers. This ensures everything is ready at the same time, maximizing flavor and freshness.
Add Your Touch
Feel free to swap in your favorite veggies or add some protein like grilled chicken or tofu. A sprinkle of sesame seeds could elevate the crunch factor even more.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For reheating, enjoy it cold or warm slightly in the microwave without overcooking.
Chef's Helpful Tips
- Use fresh ingredients for vibrant colors and flavors
- Make sure your quinoa is perfectly cooked—fluffy, not mushy!
- Don’t skip on letting the salad chill; it enhances the flavors beautifully
Cooking this Crunchy Thai Quinoa Salad with Peanut Dressing reminded me of my friend’s dinner party where everyone devoured it within minutes, leaving only an empty bowl behind.
FAQ
Can I use other grains instead of quinoa?
Absolutely! Brown rice or farro work well for this salad too.
How can I make this salad spicier?
Consider adding chopped jalapeños or a dash of sriracha to the peanut dressing.
Is this salad suitable for meal prep?
Yes! It keeps well in the fridge and retains its crunch for several days.
Crunchy Thai Quinoa Salad with Peanut Dressing
- Total Time: 30 minutes
- Yield: Serves 6
Description
Experience a vibrant medley of textures and flavors with this Crunchy Thai Quinoa Salad. This refreshing dish combines fluffy quinoa, crisp vegetables, and a creamy peanut dressing that will leave your taste buds dancing. Perfect for picnics, meal prep, or as a party side, this colorful salad is sure to impress friends and family alike.
Ingredients
- 1 cup quinoa (rinsed)
- 1 cup bell peppers (diced)
- 1 cup cucumber (diced)
- 1 cup carrots (grated or julienned)
- 1/4 cup green onions (sliced thinly)
- 1/4 cup cilantro (chopped)
- 1/4 cup peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp honey or agave syrup
- 1 tsp sesame oil
Instructions
- Cook the quinoa by rinsing it under cold water, then combining it with 2 cups of water in a pot. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until fluffy.
- While the quinoa cooks, chop the bell peppers, cucumber, carrots, green onions, and cilantro into bite-sized pieces.
- In a bowl, whisk together peanut butter, lime juice, soy sauce, honey/agave syrup, and sesame oil until smooth.
- Once the quinoa has cooled slightly, mix it with the chopped veggies in a large bowl. Drizzle with dressing and toss gently until evenly coated.
- Serve immediately or chill for an hour to enhance flavors; garnish with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
