Name: Thai Quinoa Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 1 cup red bell pepper, diced; 1 cup cucumber, diced; 1 cup shredded carrots; 1 cup green onions, sliced; 1/2 cup chopped fresh cilantro; 1/2 cup chopped peanuts; 1/4 cup sesame seeds; 1/4 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; Salt and pepper to taste

Jump to Recipe

Let me tell you about the Thai Quinoa Crunch Salad—the ultimate bowl brimming with vibrant color, texture, and so much zesty flavor, you’ll crave it all week long! This salad is an exciting fusion of nutty quinoa, crisp veggies, roasted peanuts, and a swoon-worthy sesame-lime dressing. A single bite delivers a harmonious crunch, a fresh burst, and just the right hint of sweet and salty. Whether you’re staying cool during a summer lunch or meal-prepping for the week, this Thai Quinoa Crunch Salad easily earns its place on your favorites list!

Thai Quinoa Crunch Salad Recipe - Recipe Image

Ingredients You’ll Need

Every part of the ingredient list in this Thai Quinoa Crunch Salad plays a vital role—bringing bold flavor, unexpected crunch, gorgeous color, and a balance that makes each bite unforgettable. Trust me, once you see how easy these pantry-friendly items come together, you’ll never look at quinoa the same way again.

Quinoa: The hearty base; protein-packed and delightfully nutty, giving structure and depth to the salad.
Water: Essential for perfectly cooking the quinoa and keeping it fluffy instead of mushy.
Red Bell Pepper: Adds brilliant color and juicy, sweet crunch in every bite.
Cucumber: Bright, fresh, and crisp—this brings a cooling element for perfect balance.
Shredded Carrots: Besides their gorgeous color, they offer subtle sweetness and satisfying bite.
Green Onions: Mild onion flavor and gorgeous flecks of green liven up the bowl.
Chopped Fresh Cilantro: Herby, citrusy notes that tie all the other flavors together beautifully.
Chopped Peanuts: For an irresistible crunch and a traditional Thai-style finish.
Sesame Seeds: Toasty flavor, subtle crunch, and they look amazing sprinkled throughout the salad.
Soy Sauce: Salty, umami-packed punch for the dressing—don’t skip it!
Lime Juice: Adds zippy acidity and makes every other flavor pop.
Honey: A gentle drizzle to balance all the savory elements with a subtle touch of sweetness.
Sesame Oil: Deep, nutty aroma that’s a must for authentic Thai dressing character.
Grated Fresh Ginger: Gives a peppery, warming note that wakes up the dressing.
Garlic (minced): Savory umami element that builds the flavor base of the dressing.
Salt and Pepper: For seasoning to taste—bring everything into perfect harmony.

How to Make Thai Quinoa Crunch Salad

Step 1: Cook the Quinoa

Begin by rinsing your quinoa thoroughly—this step is crucial to removing any bitterness and ensuring a light, fluffy result. Combine the rinsed quinoa and water in a saucepan, bring to a gentle boil, then lower the heat and let it simmer, covered, for about 15 minutes. Once all the water’s absorbed and your kitchen smells nutty and delicious, remove it from the heat. Let it cool completely—this keeps your veggies crisp instead of soggy!

Step 2: Prep and Combine Your Veggies

This is where the magic really happens. In a large bowl, toss together the cooled quinoa, diced bell pepper, cucumber, shredded carrots, green onions, cilantro, peanuts, and sesame seeds. It’ll start looking like a rainbow in a bowl—the kind of salad you instantly want to eat, not just admire.

Step 3: Whisk Up the Thai-Inspired Dressing

In a small bowl, whisk together your soy sauce, zippy lime juice, sweet honey, rich sesame oil, fresh ginger, garlic, and a good pinch of salt and pepper. This dressing transforms the Thai Quinoa Crunch Salad into something greater than the sum of its parts. Don’t be afraid to taste and adjust if you want more acidity, sweetness, or depth.

Step 4: Toss and Chill

Drizzle that gorgeous, aromatic dressing over your veggies and quinoa. Use a big spoon or clean hands to toss everything together until the dressing is evenly distributed. This is where you’ll see all those colors glistening! Letting the salad chill for at least thirty minutes ensures the flavors blend and mellow perfectly, the ultimate secret for next-level deliciousness.

Step 5: Serve and Savor

When you’re ready to eat, give your Thai Quinoa Crunch Salad one last fluff. Serve it up cold or let it come to room temperature for the best texture and brightest flavor. Every bite is guaranteed to bring a smile!

How to Serve Thai Quinoa Crunch Salad

Garnishes

Topping your Thai Quinoa Crunch Salad with extra chopped peanuts, a sprinkle of sesame seeds, or a handful of fresh cilantro and green onion takes it from “yum” to “wow!” Squeeze a little extra lime over the top right before serving for an extra zesty punch, or add a few slices of fresh chili if you like a spicy kick.

Side Dishes

This salad shines as a main or a side, depending on your spread. You could pair it with grilled chicken satay, baked tofu, simple shrimp skewers, or steamed jasmine rice for a more complete Thai-inspired meal. If you’re going for a lighter lunch, some crisp lettuce leaves or a cup of simple soup make excellent partners.

Creative Ways to Present

Turn your Thai Quinoa Crunch Salad into individual lettuce cups for a party-worthy appetizer, or serve it in mason jars for picnics and meal-prep heaven. For family dinners, you can layer it beautifully in a clear trifle bowl to showcase the colors and invite everyone to help themselves.

Make Ahead and Storage

Storing Leftovers

This salad is a meal-prepper’s dream! Store any leftover Thai Quinoa Crunch Salad in an airtight container in the fridge. It will stay deliciously fresh and crunchy for up to four days—perfect for packed lunches or snack attacks.

Freezing

While you technically can freeze cooked quinoa on its own, freezing the completed salad isn’t ideal, as the veggies will lose their crunch and become watery. For the best texture, keep Thai Quinoa Crunch Salad refrigerated and enjoy it fresh.

Reheating

No reheating required! Thai Quinoa Crunch Salad is made to be enjoyed cold or at room temperature, which keeps all those veggies crisp and the flavors bright. Simply pull it from the fridge, give it a stir, and dive in.

FAQs

Can I make Thai Quinoa Crunch Salad gluten-free?

Absolutely! Just swap out regular soy sauce for a gluten-free version or use tamari. The rest of the ingredients are naturally gluten-free, so it’s an easy fix.

What’s the best way to meal prep this salad?

For maximum crunch, you can prep all the salad ingredients and the dressing separately. Store them in airtight containers and combine just before eating, or mix everything except the peanuts and garnish, adding those right before serving.

Can I substitute another nut for the peanuts?

Of course! Cashews, almonds, or even sunflower seeds work wonderfully and still bring plenty of crunch and flavor. Feel free to use whatever you have or prefer.

What protein can I add to make this a heartier meal?

Grilled chicken, tofu, shrimp, or edamame can be added to your Thai Quinoa Crunch Salad to make it a colorful and filling main dish. Just prep your protein of choice and toss it in!

Is this salad spicy?

Not inherently! The recipe as written is all about fresh crunch and zest, but if you’d like some heat, simply add sliced chili or a dash of sriracha to the dressing or as a garnish.

Final Thoughts

If you haven’t tried Thai Quinoa Crunch Salad yet, now’s your moment. With its vibrant veggies, irresistible dressing, and all-star crunch, this bowl is sure to wake up your weekly salad routine. Gather your ingredients, get a little creative, and enjoy every happy, flavorful bite!

Thai Quinoa Crunch Salad Recipe

★★★★★

5.2 from 30 reviews

Author: Lily
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A refreshing and vibrant Thai Quinoa Crunch Salad that features a mix of quinoa, colorful vegetables, peanuts, and a zesty dressing with Thai-inspired flavors.

Instructions

Cook Quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
Prepare Salad: In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
Make Dressing: In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.
Toss Salad: Pour the dressing over the salad and toss to combine.
Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve: Enjoy the salad cold or at room temperature.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Thai