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Thai Quinoa Crunch Salad is the bold and vibrant answer to busy weeknights and summer potlucks. Packed with color and crunch, this salad layers fresh veggies, toasty quinoa, and a peanut-lime dressing that will have everyone coming back for seconds. It is a personal favorite for meal prep and has never failed to impress at gatherings.
The first time I tried this salad at a friend’s cookout, I immediately asked for the recipe. Since then, it has become my favorite way to transform pantry quinoa into something fresh and crave-able.
Ingredients
- Quinoa: Great source of plant protein and adds a lovely texture Be sure to rinse before cooking for best flavor
- Cole slaw mix: All the crunch and color of shred carrots and cabbage in seconds Choose a mix with red and green cabbage for extra vibrance
- Red bell pepper: Maxes out the salad’s color and sweetness Look for firm peppers with shiny skin
- Green onions: Bring a subtle bite without overwhelming the other flavors Choose bunches with crisp green ends
- Chopped cilantro: Adds signature Thai flavor Freshness is key Wilted herb will dull the salad
- Shelled edamame: Boosts the protein and gives chewy contrast Buy pre-cooked frozen edamame for easy prep
- Chopped salted cashews: Creamy crunch and salty richness Opt for roasted and salted for best taste
- Creamy peanut butter: Builds the base for the deeply flavored dressing Go for natural peanut butter without added sugar
- Low sodium soy sauce: Keeps the dressing bright without too much saltiness Tamari works for a gluten free swap
- Honey: Balances savory and sour notes Raw honey gives nuanced sweetness
- Red wine vinegar: Adds gentle sharpness and rounds out the richness Choose a bottle with vibrant aroma
- Fresh lime juice: Wakes up every bite with zesty tang Roll the lime before juicing for extra liquid
- Fresh grated ginger: Brings sharp floral brightness Use a spoon to easily peel the ginger root
- Chili paste: A flexible way to add gentle heat A little goes a long way Adjust to your spice preference
- Olive oil and sesame oil: Olive oil is ideal for sautéing and the sesame oil gives depth in the dressing Use toasted sesame oil for a strong nutty flavor
Instructions
- Prepare the Dressing:
- Microwave the peanut butter and soy sauce together for about ten seconds until the peanut butter thins slightly Whisk thoroughly to combine Add remaining dressing ingredients including honey red wine vinegar lime juice ginger chili paste olive oil and sesame oil Whisk again until totally smooth If the dressing is extra thick add a teaspoon of water at a time until you reach a pourable consistency Taste and adjust heat level with more chili paste if desired Set aside
- Make the Crispy Quinoa:
- Heat olive oil in a large nonstick skillet over medium high Add half a cup of cooked quinoa to the oil Use a rubber spatula or wooden spoon to stir it frequently for ten to twelve minutes The quinoa will start to pop and sizzle watch carefully for a shift from soft to golden toasty brown Once fully crisped transfer to a plate to cool This step lets the grains add crunch in the finished salad
- Assemble the Salad:
- In a big mixing bowl place the remaining cooked quinoa Pour over about half the reserved dressing and use a spoon to toss until every grain is well coated Add all the cole slaw mix diced red bell pepper green onions chopped cilantro and cooked edamame Stir everything together gently but thoroughly so the quinoa is tucked among all the vegetables Pour in remaining dressing or just as much as you like and toss again until the salad glistens with flavor
- Add Cashews and Finish:
- Add in the chopped salted cashews and do one last gentle toss Portion the salad into bowls or onto a serving platter and top with the crispy toasted quinoa Sprinkle with extra cilantro or cashews if you like and offer sriracha on the side for a spicy boost Serve immediately for the best crunch and color
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I absolutely love the burst of fresh cilantro in every bite For me it takes this salad from good to unforgettable It also brings back memories of picnics in the park where this recipe was always the first to disappear
Storage Tips
Chill any leftovers in an airtight container to keep them fresh for up to three days Add crispy quinoa and cashews right before serving to keep them crunchy If the salad seems to dry out a splash of water or extra lime juice revives the texture instantly
Ingredient Substitutions
If you cannot find edamame use thawed green peas or chickpeas instead Almonds or peanuts stand in for cashews if needed You can swap red bell pepper for yellow or orange in a pinch
Serving Suggestions
Pile it high on lettuce leaves for a hand held wrap Serve as a filling main course for lunch or dinner It makes a colorful side for grilled chicken shrimp or tofu at a summer bbq
Cultural History
This salad draws inspiration from the bold healthy flavors of Thai cuisine melding creamy peanut dressing with lime and ginger While not traditional it is a modern homage that brings together diverse textures for a satisfying meal
Seasonal Adaptations
In spring snap peas and radishes add crisp contrast During summer try fresh sweet corn In winter grated carrots and thinly sliced kale boost color and nutrients
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Thai Quinoa Crunch Salad will add color and crunch to your table all year long Enjoy the creamy zesty flavors and the effortless meal prep
Frequently Asked Questions
- → How do you make quinoa crispy?
Cook quinoa, then toast in olive oil over medium-high heat, stirring until golden and crisp, about 10-12 minutes.
- → What kind of peanut butter is best?
Creamy peanut butter works best for a smooth, rich dressing that blends easily with other flavors.
- → Can I make this salad ahead?
You can prepare ingredients and dressing separately. Combine just before serving for maximum freshness and crunch.
- → What vegetables pair well in this salad?
Cole slaw mix, red bell pepper, green onions, and edamame add color and crunch, but you can add shredded carrots or snap peas.
- → How spicy is the dressing?
The chili paste gives gentle heat, but you can adjust the amount to taste or add sriracha if you like it spicier.