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Thai Quinoa Crunch Salad

Thai Quinoa Crunch Salad for a Colorful, Nutritious Boost

This Thai Quinoa Crunch Salad is a vibrant and nutritious dish that combines quinoa with colorful vegetables, offering a healthy, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup quinoa Rinse before cooking to remove bitterness.
  • 2 cups water Essential for cooking quinoa.
For the Vegetables
  • 1 red bell pepper Adds sweetness and crunch.
  • 1 cucumber Use English cucumbers for fewer seeds.
  • 2 medium carrots Shred for better integration.
  • 2 green onions Chives can be a lighter substitute.
  • 1 handful fresh cilantro Basil can be a flavorful alternative.
For the Crunch
  • ½ cup chopped peanuts Substitute with sunflower seeds for nut-free.
  • 2 tablespoons sesame seeds Pumpkin seeds can be used instead.
For the Dressing
  • ¼ cup soy sauce Opt for gluten-free for a gluten-free option.
  • 1 lime juice Adds acidity and brightness.
  • 2 tablespoons honey Maple syrup can be a vegan alternative.
  • 2 tablespoons sesame oil Olive oil can be a substitute.
  • 1 teaspoon fresh ginger Ground ginger works if fresh isn’t available.
  • 1 clove garlic Garlic powder serves as a substitute.
  • salt and pepper Adjust to taste.

Equipment

  • Medium Saucepan
  • fine-mesh sieve
  • Mixing bowl
  • small bowl

Method
 

Preparation
  1. Rinse the quinoa under cold running water in a fine-mesh sieve.
  2. In a medium saucepan, combine rinsed quinoa with water and bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and let it simmer for 15 minutes.
  4. Remove from heat and let sit covered for 5 minutes.
  5. Transfer quinoa to a large mixing bowl to cool.
  6. Chop the red bell pepper, cucumber, shred the carrots, slice green onions, and chop fresh cilantro.
  7. In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, and garlic.
  8. In the mixing bowl with cooled quinoa, add the chopped vegetables, peanuts, and sesame seeds.
  9. Pour the dressing over the quinoa and vegetable mixture, and gently toss until well combined.
  10. Cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 500mgPotassium: 300mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Rinse quinoa thoroughly to avoid bitterness. Let it cool completely before adding vegetables to prevent wilting. Adjust dressing based on your taste preference.

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