Thai Quinoa Salad

why make this recipe

This salad is fresh, quick, and full of flavor. It combines quinoa and veggies with a peanut dressing for a light meal. It works for lunch, dinner, or meal prep.

introduction

This Thai Quinoa Salad mixes crunchy vegetables, herbs, and a creamy peanut dressing. It tastes bright and fills you up without feeling heavy. If you like a sweet and crunchy twist, try Snickers Caramel Apple Salad as another fun salad idea.

how to make Thai Quinoa Salad

Ingredients :

• 1 cup quinoa
• 2 cups water
• 1 cup bell peppers, diced
• 1 cup carrots, grated
• 1 cup cucumber, diced
• 1/2 cup red cabbage, shredded
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup peanuts, chopped
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• Water to thin, as needed

Directions :

1. Rinse quinoa under cold water and combine it with water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
2. In a large bowl, combine cooked quinoa, bell peppers, carrots, cucumber, red cabbage, green onions, and cilantro.
3. In a separate bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and garlic. Add water to achieve the desired consistency.
4. Pour the dressing over the salad and toss to combine.
5. Top with chopped peanuts before serving.
6. Serve fresh or store in an airtight container for meal prep.

how to serve Thai Quinoa Salad

Serve the salad chilled or at room temperature. Put it in bowls and add extra cilantro or lime if you like. You can also serve it with grilled chicken, tofu, or shrimp on top.

how to store Thai Quinoa Salad

Keep the salad in an airtight container in the fridge for up to 4 days. Store the dressing separately if you want the veggies to stay very crisp. Stir well before serving.

tips to make Thai Quinoa Salad

• Rinse quinoa well to remove its bitter coating.
• Cook quinoa with a lid on and do not lift the lid while it steams.
• Adjust water in the dressing a little at a time until it pours easily.
• Chop vegetables to similar sizes so each bite is balanced.
• Taste and add a little more soy sauce or maple syrup if needed.

variation (if any)

• Make it spicy: add chili flakes or a splash of sriracha to the dressing.
• Swap peanuts for cashews or almonds.
• Use almond butter or sunflower seed butter if you need a peanut-free option.
• Add cooked shrimp or shredded chicken for more protein.

FAQs

Q: Can I make this salad gluten-free?
A: Yes. Use gluten-free soy sauce or tamari to keep it gluten-free.

Q: Can I use other grains instead of quinoa?
A: Yes. Cooked brown rice, farro, or couscous work well as substitutes.

Q: How long does the dressing keep?
A: The peanut dressing keeps in the fridge for up to 5 days in a sealed jar. Stir before using.

Q: Can I freeze this salad?
A: Freezing is not recommended. The vegetables will get soft when thawed. Store it in the fridge instead.

Thai Quinoa Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Thai
• Diet: Vegan

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Description

A fresh and flavorful salad mix of quinoa, crunchy vegetables, and a creamy peanut dressing, perfect for a light meal.

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Ingredients

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• 1 cup quinoa
• 2 cups water
• 1 cup bell peppers, diced
• 1 cup carrots, grated
• 1 cup cucumber, diced
• 1/2 cup red cabbage, shredded
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup peanuts, chopped
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• Water to thin, as needed

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Instructions

1. Rinse quinoa under cold water and combine it with water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
2. In a large bowl, combine cooked quinoa, bell peppers, carrots, cucumber, red cabbage, green onions, and cilantro.
3. In a separate bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and garlic. Add water to achieve the desired consistency.
4. Pour the dressing over the salad and toss to combine.
5. Top with chopped peanuts before serving.
6. Serve fresh or store in an airtight container for meal prep.

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Notes

Rinse quinoa well to remove its bitter coating. Adjust the water in the dressing for desired consistency and make sure to chop vegetables to similar sizes for balanced bites.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg