Thai Quinoa Crunch Salad (Printer-Friendly)
Crunchy Thai quinoa with cabbage, snap peas, herbs and a tangy peanut-lime dressing—bright, protein-rich, gluten-free.
# What You’ll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables & Crunch
03 - 1 cup red cabbage, finely shredded
04 - 1 cup carrots, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1 cup snap peas, thinly sliced
07 - 4 green onions, sliced
08 - 1/3 cup roasted peanuts, roughly chopped
09 - 1/2 cup fresh cilantro, chopped
10 - 1/2 cup fresh mint, chopped
→ Peanut-Lime Dressing
11 - 1/4 cup creamy peanut butter
12 - 3 tablespoons fresh lime juice (about 2 limes)
13 - 2 tablespoons gluten-free soy sauce or tamari
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon toasted sesame oil
16 - 1 teaspoon grated fresh ginger
17 - 2 cloves garlic, minced
18 - 2 to 4 tablespoons water, to thin
→ Optional Toppings
19 - Extra roasted peanuts
20 - Sliced red chili or Sriracha, to taste
21 - Lime wedges
# How To Make It:
01 - Combine rinsed quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool completely.
02 - While the quinoa cools, finely shred the red cabbage, julienne the carrots, thinly slice the bell pepper and snap peas, and slice the green onions. Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together the peanut butter, lime juice, soy sauce or tamari, maple syrup or honey, sesame oil, grated ginger, and minced garlic until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
04 - Add the cooled quinoa to the bowl of prepared vegetables. Pour the dressing over the top and toss thoroughly to coat everything evenly. Fold in half of the chopped peanuts, fresh cilantro, and mint.
05 - Divide the salad among serving bowls. Garnish with the remaining roasted peanuts, sliced red chili or a drizzle of Sriracha, and lime wedges on the side.
# Helpful Hints:
01 -
- The crunch alone is worth it, every single bite has texture and personality from the cabbage, snap peas, and peanuts playing off each other.
- That peanut lime dressing is the kind of thing you will want to put on everything from rice bowls to roasted vegetables to a plain old spoon.
02 -
- If you add the dressing while the quinoa is still warm it will soak in like a sponge and the salad will feel heavy instead of bright and fresh.
- Taste the dressing before you add water because some peanut butters are thinner than others and you can always thin it more but you cannot undo it.
03 -
- Spread the cooked quinoa on a sheet pan and pop it in the fridge for ten minutes to cool it down fast without compromising the texture.
- Make a double batch of the dressing and keep it in a jar in the fridge because it is good on absolutely everything for about a week.