Delightful Crunchy Thai Quinoa Salad with Peanut Dressing

The sun is shining, and the scent of fresh herbs and crunchy veggies fills the air. Imagine diving into a bowl of Crunchy Thai Quinoa Salad with Peanut Dressing, where every bite offers a delightful crunch and an explosion of flavor that dances on your taste buds. It’s a symphony of colors, textures, and aromas that makes you feel like you’re dining in a bustling market in Thailand, even if you’re just in your kitchen.

This salad isn’t just food; it tells a story. Picture this: a warm summer evening, friends gathered around, laughter echoing as you serve up this vibrant dish. The first forkful hits your mouth, and suddenly everyone is transported to flavor paradise! This salad is perfect for potlucks, picnics, or even just to impress yourself after a long day. Get ready for an incredible flavor experience that will have everyone asking for the recipe!

I remember the first time I made this salad; my friends devoured it like they hadn’t eaten in days! Their reactions were priceless—everyone was reaching for seconds and thirds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A protein-packed base that cooks up fluffy and light; choose either white or tri-color quinoa for added visual appeal.

• Red Bell Pepper: Sweet and crunchy; opt for vibrant red peppers to enhance both flavor and color.

• Cucumber: Refreshing and crisp; pick firm cucumbers to maintain texture in the salad.

• Carrots: Shredded for that extra crunch; use fresh carrots for best color and sweetness.

• Green Onions: Adds a mild onion flavor; slice them thinly for a pop of color.

• Cilantro: Fresh herbiness that brightens the dish; use generously unless you’re one of those “cilantro haters.”

• Peanuts: Roasted for crunch; chop them roughly or leave whole depending on your texture preference.

For the Dressing:

• Peanut Butter: Creamy or crunchy—your choice! Just make sure it’s a good quality peanut butter for the best flavor.

• Soy Sauce: Use low-sodium soy sauce to control salt levels while still packing in umami goodness.

• Lime Juice: Freshly squeezed lime juice adds brightness; don’t skimp on this zesty flavor bomb!

• Honey or Agave Syrup: A touch of sweetness to balance the salty and tangy elements; adjust based on your taste preferences.

• Garlic Clove: Freshly minced garlic adds depth of flavor; use more if you’re feeling adventurous!

• Sesame Oil: A little drizzle brings nutty richness to the dressing—add it with care!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together!

Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. Combine with 2 cups of water in a pot over medium heat. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

Prep Your Veggies: While quinoa cooks, dice red bell pepper and cucumber finely. Grate carrots using a box grater or food processor. Chop green onions and cilantro—you want them nice and fresh!

Create the Dressing: In a bowl, whisk together 3 tablespoons of peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey (or agave), minced garlic, and 1 teaspoon sesame oil until smooth.

Toss Everything Together: In a large mixing bowl, combine cooked quinoa with all chopped veggies. Pour dressing over top and gently fold everything together until well coated.

Add Peanuts: Just before serving, sprinkle chopped peanuts on top for that satisfying crunch. Toss lightly so they don’t get too squished.

Enjoy your Crunchy Thai Quinoa Salad with Peanut Dressing immediately or let it chill in the fridge for about thirty minutes to let those flavors meld together beautifully!

Perfecting the Cooking Process

To achieve a perfect Crunchy Thai Quinoa Salad, start by cooking the quinoa first. While it simmers, chop your veggies and mix the peanut dressing to save time and ensure everything is fresh.

Add Your Touch

Feel free to customize this salad! Swap out quinoa for brown rice or add grilled chicken for protein. You can also experiment with different veggies based on what’s in season.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. The salad is best enjoyed cold, but you can gently reheat it if desired.

Sharing my first attempt at this Crunchy Thai Quinoa Salad brings back fond memories of friends raving about it during a summer BBQ. Their surprised faces were priceless!

FAQ

What can I substitute for quinoa?

You can easily use brown rice or couscous instead of quinoa for this salad.

Can I make this salad ahead of time?

Yes, you can prepare it a day in advance; just add dressing right before serving.

Is there a vegan option for the dressing?

Absolutely! Use almond or sunflower butter as a vegan alternative to peanut butter.

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Crunchy Thai Quinoa Salad with Peanut Dressing

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Experience a burst of flavors with this Crunchy Thai Quinoa Salad, featuring a medley of vibrant veggies and a rich peanut dressing. Perfect for summer gatherings or as a refreshing weekday meal, this salad is not only delicious but also packed with nutrients. Each bite delivers a satisfying crunch that will leave your taste buds dancing.

• Total Time: 30 minutes
• Yield: Serves approximately 4

Ingredients

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• 1 cup quinoa
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup carrots, grated
• 2 green onions, sliced
• 1/2 cup cilantro, chopped
• 1/3 cup roasted peanuts, roughly chopped
• 3 tablespoons peanut butter
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon honey or agave syrup
• 1 garlic clove, minced
• 1 teaspoon sesame oil

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Instructions

1. Rinse quinoa under cold water until clear. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
2. While quinoa cooks, prep the veggies: dice the red bell pepper and cucumber, grate the carrots, and chop green onions and cilantro.
3. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey (or agave), minced garlic, and sesame oil to create the dressing.
4. Once quinoa is cooked and slightly cooled, combine it with all the chopped vegetables in a large mixing bowl. Pour dressing over and mix gently until everything is well coated.
5. Before serving, sprinkle chopped peanuts on top for extra crunch.

• Author: Emily Harrison
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (210g)
• Calories: 310
• Sugar: 6g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg