Name: Thai Quinoa Crunch Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water; 1 cup shredded red cabbage; 1 cup julienned carrots; 1 red bell pepper, thinly sliced; ½ cup chopped fresh cilantro; ⅓ cup chopped roasted peanuts; 2 green onions, sliced; For the dressing:; 3 tablespoons creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 1 small garlic clove, minced

Hey y'all! Are you ready to add some serious vibrancy and crunch to your mealtime routine? This Thai Quinoa Crunch Salad is loaded with wholesome ingredients, bold colors, and the unmistakable flavors of a Thai-inspired dressing. It's a fresh, satisfying salad that's perfect for lunch, meal prep, or even a show-stopping potluck contribution. Every bite is crisp, nutty, and bursting with tangy, savory notes—plus it's totally customizable to suit any occasion. Let's get cooking!

Why You'll Love This Thai Quinoa Crunch Salad

Packed with plant-based protein, fiber, and nutrition for a filling meal.
Ready in just 35 minutes, making it perfect for busy weekdays.
Full of colorful veggies and a sweet, zesty Thai peanut dressing.
Gluten-free and easily made vegan or nut-free for any dietary needs.
Crunchy, flavorful, and perfect for meal prep—stays fresh for days!

Thai Quinoa Crunch Salad Ingredients

1 cup uncooked quinoa (rinsed)
2 cups water
1 cup shredded red cabbage
1 cup shredded carrots
½ cup diced red bell pepper
½ cup chopped cucumber
½ cup shelled edamame (cooked and cooled)
⅓ cup chopped fresh cilantro
¼ cup chopped green onions
¼ cup roasted peanuts (or cashews for nut-free)
¼ cup toasted sesame seeds
(Optional) 1 small fresh Thai chili, seeded and minced
For the Dressing:
¼ cup creamy peanut butter (natural, unsweetened)
3 tablespoon low-sodium soy sauce (or tamari for gluten-free)
2 tablespoon lime juice (freshly squeezed)
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
2 teaspoon rice vinegar
1–2 tablespoon warm water (to thin, if needed)
Salt & pepper, to taste

How to Make Thai Quinoa Crunch Salad

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa thoroughly under cold water using a fine mesh sieve.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.

Step 2: Prepare the Thai Salad Ingredients

While the quinoa cools, prep your veggies: shred cabbage and carrots, dice bell pepper and cucumber, chop cilantro and green onions, and cook edamame if needed.
Chop peanuts or cashews and toast sesame seeds; set aside for garnish.

Step 3: Whisk the Thai Peanut Dressing

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and rice vinegar.
Add warm water one tablespoon at a time until your dressing is creamy and pourable. Season with salt and pepper to taste.

Step 4: Assemble Your Quinoa Crunch Salad

In a large mixing bowl, combine the cooled quinoa, all veggies, cilantro, and green onions.
Pour the Thai peanut dressing over the salad and toss gently until everything is well-coated and evenly combined.
Top with chopped peanuts (or cashews), sesame seeds, and fresh chili if using. Serve immediately or refrigerate.

Notes for Success with Thai Quinoa Crunch Salad

For best texture, let the quinoa cool completely before mixing with veggies to avoid wilting. Learn more about cooking perfect quinoa.
Taste and adjust the dressing—you can add extra lime juice or a hint of sriracha for more kick!
Use pre-shredded veggies to save time on busy days. For tips on prepping veggies, check out this guide to prepping fresh produce.

Thai Quinoa Crunch Salad Variations

Vegan Version: Replace honey with maple syrup and use tamari for gluten-free.
Nut-Free: Use sunflower seed butter instead of peanut butter and roasted sunflower seeds for topping.
High-Protein: Add diced grilled chicken, baked tofu, or extra edamame for added protein.

Required Equipment to Make Thai Quinoa Crunch Salad

Fine mesh sieve (for rinsing quinoa)
Medium saucepan with lid
Large mixing bowl
Chopping board and sharp knife
Salad tongs or large spoon for mixing
Small whisk and bowl for dressing

Thai Quinoa Crunch Salad Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best crunch, keep the dressing separate and toss just before serving if making ahead. This salad is great for meal prep—just give it a quick stir before serving to redistribute the vibrant flavors!

Serving Suggestions & Pairings with Thai Quinoa Crunch Salad

Serve solo as a light lunch, or bulk it up with grilled chicken or tofu.
Pair with chilled green tea or a crisp white wine for a refreshing meal.
Delicious alongside crunchy spring rolls or as a side to noodles.

Pro Tips for the Best Thai Quinoa Crunch Salad

Always let quinoa cool before tossing with veggies for maximum crunch—you can speed this up by spreading it on a baking sheet.
Customize the level of spice with fresh diced Thai chili or a dash of sriracha. Learn about chili peppers for cooking.
Prep veggies in advance—Thai Quinoa Crunch Salad holds up well, so you can make it the night before for extra convenience.

Thai Quinoa Crunch Salad FAQ

Can I make Thai Quinoa Crunch Salad ahead of time?: Absolutely! Prepare everything up to 24 hours ahead and add dressing just before serving for ultimate crispness.
Is this salad gluten-free?: Yes—just be sure to use certified gluten-free quinoa and tamari instead of soy sauce if needed.
How can I boost the protein in this Thai Quinoa Crunch Salad?: Add extra edamame, your favorite tofu, or shredded rotisserie chicken for a heartier dish.

Thai Quinoa Crunch Salad