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Thai Quinoa Crunch Salad

A vibrant, nutritious dish that combines crunchy vegetables with fluffy quinoa and a tangy dressing, making it a refreshing and satisfying option for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed Use any type of quinoa.
  • 2 cups water For cooking the quinoa.
  • 1 cup red cabbage, finely shredded Adds crunch and color.
  • 1 cup carrots, grated For sweetness and texture.
  • 1 medium red bell pepper, diced For flavor and color.
  • 1 cup edamame, shelled Provides protein.
  • 1/2 cup cucumber, diced For freshness.
  • 1/4 cup fresh cilantro, chopped Adds flavor.
  • 1/4 cup green onions, sliced For garnish and flavor.
  • 1/4 cup peanuts, chopped Optional for extra crunch.
  • 1/4 cup sesame seeds For topping.
Dressing Ingredients
  • 1/4 cup lime juice Freshly squeezed for best flavor.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • 1 tablespoon maple syrup Can substitute with honey.
  • 1 tablespoon sesame oil For flavor.
  • 1 teaspoon ginger, grated Fresh ginger adds zest.
  • 1 clove garlic, minced For additional flavor.
  • Salt and pepper to taste

Method
 

Cooking the Quinoa
  1. Place 1 cup of rinsed quinoa into a medium saucepan.
  2. Pour in 2 cups of water and bring it to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover the saucepan, and allow the quinoa to simmer for about 15 minutes.
  4. When done, fluff it with a fork and let it cool.
Preparing the Veggies
  1. In a large mixing bowl, shred 1 cup of red cabbage, grate 1 cup of carrots, and dice 1 red bell pepper.
  2. Add 1 cup of shelled edamame and diced cucumber.
  3. Toss in 1/4 cup of fresh cilantro and 1/4 cup of sliced green onions.
Whisking the Dressing
  1. In a small bowl, combine 1/4 cup lime juice, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and minced garlic.
  2. Add salt and pepper to taste and whisk until cohesive.
Bringing It All Together
  1. Once the quinoa has cooled, gently fold it into the bowl with the prepared vegetables.
  2. Drizzle the dressing over the mixture and carefully toss everything together until well combined.
Adding Some Crunch
  1. Sprinkle chopped peanuts and sesame seeds on top for extra texture and flavor.
Serving Time
  1. Enjoy the salad fresh or refrigerate for about 30 minutes to enhance the flavors.

Notes

For variations, you can add grilled chicken, shrimp, or tofu for extra protein. Feel free to substitute seasonal vegetables.