If you’re craving a vibrant, flavorful dish that combines texture, freshness, and a delightful nutty twist, the Crunchy Thai Quinoa Salad with Peanut Dressing Recipe is an absolute must-try. This salad perfectly balances the wholesome earthiness of quinoa with crisp vegetables and a luscious, creamy peanut dressing that brings everything together in the most satisfying way. It’s the kind of meal that feels both nourishing and indulgent, making it a fantastic choice for lunch, dinner, or even a party centerpiece. Get ready to fall in love with every bite!
Ingredients You’ll Need
This recipe shines because of its simple yet incredibly complementary ingredients. Each element plays a crucial role in building layers of flavor, crunch, and color, turning everyday staples into a dish that sings with Thai-inspired zest and freshness.
- Quinoa (1 cup): The protein-packed base that’s fluffy and nutty, perfect for soaking up the dressing.
- Water (2 cups): For perfectly cooking the quinoa until tender.
- Red cabbage (1 cup, thinly sliced): Adds a beautiful purple hue and a satisfying crunch.
- Carrots (1 cup, shredded): Bright and sweet, they bring color and texture contrast.
- Red bell pepper (1, thinly sliced): Offers a juicy, fresh sweetness that livens up the salad.
- Edamame (1 cup, shelled and cooked): Creamy bites packed with protein, boosting the salad’s heartiness.
- Fresh cilantro (¼ cup, chopped): Lends a fresh, aromatic lift that’s essential in Thai cuisine.
- Green onions (¼ cup, sliced): Provide a mild, savory punch that balances the dressing.
- Roasted peanuts (½ cup, roughly chopped): Bring the signature crunch and peanut flavor, complementing the dressing beautifully.
- Lime wedges (1 lime): To add a zesty brightness just before serving.
- For the Peanut Dressing:
- Creamy peanut butter (¼ cup): The luscious foundation for a rich, nutty dressing.
- Soy sauce (2 tablespoons): Adds savory depth and saltiness.
- Rice vinegar (1 tablespoon): Offers a subtle tang that cuts through the richness.
- Honey or maple syrup (1 tablespoon): Balances acidity with a touch of natural sweetness.
- Sesame oil (1 tablespoon): Brings an aromatic, toasty note for authentic flavor.
- Ground ginger (½ teaspoon): Adds warming spice that complements the peanut butter.
- Garlic (1 clove, minced): Infuses a gentle savory kick into the dressing.
- Water (2–3 tablespoons): Used to thin the dressing so it coats the salad perfectly.
How to Make Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water until it runs clear. This removes any natural bitterness and ensures a clean, fluffy texture once cooked. Combine the rinsed quinoa and water in a saucepan, bring to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes or until all the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside to cool. This step is the foundation for your salad’s perfect texture.
Step 2: Prepare the Fresh Veggies
While your quinoa is cooling, thinly slice the red cabbage and bell pepper, shred the carrots, and chop your cilantro and green onions. These fresh veggies create a colorful medley that not only looks inviting but also adds incredible crunch and freshness, essential to this salad’s appeal.
Step 3: Toss the Salad Base
In a large bowl, combine the cooked and cooled quinoa with all your prepared vegetables—red cabbage, carrots, red bell pepper, edamame, cilantro, and green onions. Toss everything together with half of the chopped roasted peanuts. This mix is where the salad’s vibrant colors and textures start to come together beautifully.
Step 4: Whip Up the Peanut Dressing
Grab a small bowl and whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, ground ginger, and minced garlic until you have a smooth, thick mixture. Gradually add water, one tablespoon at a time, until you reach your desired, pourable consistency. This dressing is the soul of the Crunchy Thai Quinoa Salad with Peanut Dressing Recipe—rich, tangy, and packed with Asian-inspired flavor.
Step 5: Combine and Coat
Pour the luscious peanut dressing over your quinoa and veggie mix, and toss it all together so that every bite is generously coated. This step ensures that each forkful is bursting with that nutty, tangy goodness that makes this salad stand out.
Step 6: Garnish and Chill
Transfer your dressed salad to a serving bowl or platter. Sprinkle over the remaining chopped peanuts for an extra satisfying crunch. Place lime wedges alongside, ready to squeeze over just before eating for a fresh citrus boost. You can serve immediately or let it chill for about an hour in the fridge to allow all those flavors to mingle more deeply.
How to Serve Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
Garnishes
Adding lime wedges is a simple way to brighten this already flavorful salad. A handful of fresh cilantro leaves or extra chopped peanuts on top adds a wonderful final touch, elevating both visual appeal and texture. These little garnishes make serving feel special and add layers of aroma and crunch that your guests will love.
Side Dishes
This salad pairs beautifully with dishes like grilled chicken, shrimp satay, or tofu. Its fresh, nutty flavors complement the savory richness of these proteins, creating a balanced and satisfying meal. A side of steamed jasmine rice or light spring rolls can also harmonize wonderfully with this Crunchy Thai Quinoa Salad with Peanut Dressing Recipe.
Creative Ways to Present
For a fun and eye-catching presentation, serve this salad in mini iceberg lettuce cups or halved bell peppers – both add a crisp shell that’s perfect for scooping the salad. You can also layer the salad ingredients in a clear jar for an on-the-go meal, making it a weekend picnic winner or a delightful lunchbox surprise.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, store the dressing separately if you plan to keep leftovers, adding it fresh when you’re ready to eat. If combined, expect the quinoa to soak up the dressing, which is still delicious but may soften the crunch slightly.
Freezing
Because of its fresh vegetables and dressing, this salad doesn’t freeze well. The texture of the crunchy vegetables and peanut dressing will change once thawed, so it’s best to enjoy it fresh or refrigerated rather than frozen.
Reheating
This salad is fantastic served cold or at room temperature. If you prefer, you can let leftovers sit out for 10–15 minutes to take the chill off, but reheating in a microwave is not recommended as it will affect the texture and freshness of the vegetables and peanut dressing.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice or bulgur wheat can be excellent substitutes if you want a different texture. Just be sure to cook them according to package instructions before tossing with the salad ingredients and dressing.
Is there a vegan option for the dressing?
Yes! Simply swap the honey for maple syrup or agave nectar to make the peanut dressing fully vegan while keeping that same rich, sweet-tangy flavor.
How spicy is this salad?
This Crunchy Thai Quinoa Salad with Peanut Dressing Recipe is mild by default. If you enjoy a kick, consider adding a dash of chili flakes or a splash of sriracha to the dressing for some heat.
Can I add protein to make it a full meal?
Definitely! Grilled chicken, shrimp, tofu, or even tempeh would complement this salad beautifully and make it more filling. The edamame already provides some protein, but extra protein boosts work great too.
What’s the best way to store the dressing?
Keep any leftover peanut dressing in a jar or airtight container in the fridge for up to a week. Give it a good stir before using again, as natural separation may occur.
Final Thoughts
There’s something truly special about the Crunchy Thai Quinoa Salad with Peanut Dressing Recipe that makes it a keeper in your recipe rotation. It’s fresh, fun, deeply flavorful, and surprisingly easy to whip up anytime you want a satisfying meal that’s a little different. Give it a try and watch it become your go-to salad for vibrant lunches or light dinners. You’re going to love how simple ingredients come together in such a spectacular way!
Print
Crunchy Thai Quinoa Salad with Peanut Dressing Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Crunchy Thai Quinoa Salad with Peanut Dressing is a vibrant and healthy dish featuring protein-packed quinoa mixed with fresh vegetables and edamame, all tossed in a creamy, tangy peanut dressing. The salad is bursting with textures from crunchy peanuts and crisp veggies, complemented by the zesty lime wedges, making it a perfect light meal or side dish inspired by Thai flavors.
Ingredients
Salad Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 cup edamame, shelled and cooked
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Peanut Dressing Ingredients
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon sesame oil
- ½ teaspoon ground ginger
- 1 clove garlic, minced
- 2 –3 tablespoons water, to thin
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is fully absorbed. Fluff with a fork and set aside to cool.
- Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa, thinly sliced red cabbage, shredded carrots, sliced red bell pepper, cooked edamame, chopped cilantro, sliced green onions, and half of the roughly chopped peanuts. Toss gently to mix all the ingredients evenly.
- Make the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, ground ginger, and minced garlic until smooth. Gradually add water, a tablespoon at a time, stirring until the dressing reaches your preferred consistency.
- Toss Salad with Dressing: Pour the peanut dressing over the salad mixture. Toss thoroughly until every ingredient is evenly coated with the dressing for maximum flavor.
- Garnish and Serve: Transfer the salad to a serving platter or bowl. Garnish with the remaining chopped peanuts and lime wedges for an extra burst of freshness and crunch.
- Optional Marination: Serve immediately or refrigerate the salad for about an hour to allow the flavors to meld together and enhance the taste.
Notes
- For a vegan version, substitute honey with maple syrup.
- Ensure quinoa is rinsed well to remove its natural bitterness before cooking.
- You can prepare the peanut dressing ahead of time and store it refrigerated for up to 3 days.
- Feel free to add other crunchy veggies like cucumber or snap peas for added texture.
- Leftover salad can be stored in an airtight container in the fridge for up to 2 days.
