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
Scale
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.
