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Thai Quinoa Crunch Salad

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A crunchy, tangy, and hearty salad featuring nutty quinoa, crisp vegetables, and a flavorful sesame-lime dressing.

Ingredients

Scale
  • 1 cup quinoa, rinsed until water runs clear
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 cucumber, diced (seed if watery)
  • 1 cup shredded carrots
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, chopped (toast 1–2 minutes, optional)
  • 2 tbsp sesame seeds (toast 1–2 minutes, optional)
  • Dressing:
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp fresh lime juice
  • 1 tbsp honey (maple syrup to make vegan)
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Rinse the quinoa in a fine-mesh sieve for 30–60 seconds until the water runs clear.
  2. Combine rinsed quinoa and 2 cups water in a saucepan. Bring to a boil uncovered.
  3. Cover, reduce heat to low, and simmer for 15 minutes.
  4. Remove from heat and keep covered for 5 minutes to steam finish.
  5. Uncover, fluff with a fork, and cool completely.
  6. Dice the bell pepper and cucumber (seed if it looks watery). Shred the carrots, slice green onions, and chop cilantro.
  7. Optional: toast peanuts and sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant.
  8. Whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic, and a pinch of salt and pepper until smooth and glossy.
  9. In a large bowl, combine cooled quinoa, vegetables, peanuts, and sesame seeds. Pour the dressing over and toss until evenly coated.
  10. Chill for at least 30 minutes before serving to let flavors meld.

Notes

Gluten-free: use tamari instead of soy sauce. Vegan: replace honey with maple syrup. Store in an airtight container for up to 3–4 days.

Find it online: https://www.mealbreeze.com/thai-quinoa-crunch-salad/