Thai Quinoa Crunch Salad: A Refreshing Healthy Delight! Recipe
Thai Quinoa Crunch Salad is a vibrant, refreshing, and healthy dish combining fluffy quinoa with crunchy fresh vegetables, nuts, and a zesty sesame-soy dressing. Perfect as a light lunch or a nutritious side, this salad packs a delightful mix of textures and bold Thai-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds
Dressing
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water has been fully absorbed. Remove from heat and allow it to cool completely.
- Combine Salad Ingredients: In a large bowl, mix together the cooled quinoa, diced red bell pepper, cucumber, shredded carrots, sliced green onions, chopped cilantro, chopped peanuts, and sesame seeds, ensuring the ingredients are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together soy sauce, fresh lime juice, honey, sesame oil, grated ginger, minced garlic, and a pinch of salt and pepper. Mix until well combined to create a flavorful dressing.
- Toss Salad: Pour the prepared dressing over the quinoa and vegetables mixture. Toss everything thoroughly to coat the salad evenly with the dressing, enhancing all the flavors.
- Chill and Serve: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together beautifully. Serve cold or at room temperature for a refreshing and healthy meal.
Notes
- Make sure to rinse quinoa well before cooking to remove any bitterness.
- For extra crunch, toast the sesame seeds lightly before adding.
- Feel free to substitute peanuts with cashews or almonds for different nuts.
- Adjust lime juice and honey quantity according to taste preferences for more tang or sweetness.
- This salad keeps well for up to 2 days refrigerated, but nuts may lose crunch over time.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Thai quinoa salad, healthy quinoa recipe, crunchy quinoa salad, vegetarian Thai salad, fresh quinoa salad
