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Thai Quinoa Crunch Salad

Thai Quinoa Crunch Salad
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The Thai Quinoa Crunch Salad is a fresh, vibrant, and nutritious dish that combines fluffy quinoa with crisp vegetables and a bold Thai-inspired dressing. This colorful salad balances flavors and textures perfectly, making it a light yet satisfying option for lunch, dinner, or a side dish. Easy to customize and ideal for meal prep, it offers a delightful crunch and vibrant taste that supports a healthy lifestyle.

Ingredients

Scale

Salad Base

  • 1 cup quinoa, rinsed, cooked, and cooled
  • 1 red bell pepper, chopped into small bite-sized pieces
  • 2 medium carrots, shredded
  • 3 green onions, finely sliced
  • A small bunch of fresh cilantro, roughly chopped
  • 1/2 cup chopped peanuts (lightly toasted if preferred)

Dressing

  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Pinch of red chili flakes (optional)

Instructions

  1. Cook the quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove bitterness. Cook according to package instructions, usually with 2 cups of water for about 15 minutes, until fluffy. Drain any excess water and set aside to cool completely.
  2. Prepare the vegetables: While the quinoa cooks and cools, chop the red bell pepper into small pieces, shred the carrots, finely slice the green onions, and roughly chop the cilantro.
  3. Make the dressing: In a small bowl, whisk together lime juice, fish sauce or soy sauce, honey or maple syrup, minced garlic, and red chili flakes if using. Mix until well combined.
  4. Assemble the salad: In a large bowl, combine the cooled quinoa, chopped vegetables, and chopped peanuts. Pour the dressing over the mixture and toss until everything is evenly coated. Taste and adjust seasoning if desired.
  5. Serve or chill: Serve immediately for maximum crunch or refrigerate for about one hour to allow flavors to meld and develop a harmonious taste.

Notes

  • Rinse quinoa well to remove its natural bitter coating (saponin).
  • Drain cooked quinoa thoroughly with a fine-mesh sieve to keep it fluffy, not mushy.
  • Use fresh cilantro and green onions right before serving for the best flavor.
  • Refrigerate the salad for 30 minutes before serving to enhance texture and flavor fusion.
  • Lightly toast peanuts to boost nuttiness and depth of flavor.

Nutrition

Keywords: Thai salad, quinoa salad, healthy salad, gluten-free, vegetarian, vegan option, crunchy salad, meal prep salad

Find it online: https://mealsbymary.com/thai-quinoa-crunch-salad/