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Dave's Eats

Thai Crunch Quinoa Salad

Recipe by user david

A crunchy, colorful quinoa salad tossed in a creamy sesame-peanut dressing with bright lime and ginger.

Cook: 27 min
½ x1 x2
or click any ingredient amount to scale
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Makes 7 cups

This Thai-inspired quinoa salad is all about contrast—tender quinoa with crisp cabbage, snap peas, and cucumber, all coated in a lip-smacking sesame-peanut dressing that’s creamy, tangy, and lightly sweet. It’s perfect for meal prep lunches, potlucks, or a light dinner, and it holds up well as long as you add the dressing and cilantro right before serving. For best texture, cool the quinoa completely (spreading it on a baking sheet helps), then toss everything together so the vegetables stay extra crunchy.

  • 1 cup 1 cup (170 g) dry quinoa, rinsed
  • 1 3⁄4 cup 1 3⁄4 cup low-sodium vegetable broth
  • 1 cup 1 cup (170 g) dry quinoa, rinsed
  • 1 3⁄4 cup 1 3⁄4 cup low-sodium vegetable broth

Combine quinoa and broth in a medium pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes, or until quinoa is tender and liquid has been absorbed. Remove from heat and let stand, covered, for 10 minutes. Cool completely. (Spread cooked quinoa on a baking sheet to speed up the cooling process.)

  • 1 cup 1 cup red cabbage, very thinly sliced
  • 3⁄4 cup 3⁄4 cup red bell peppers, diced
  • 3⁄4 cup 3⁄4 cup carrot, grated
  • 3⁄4 cup 3⁄4 cup english cucumbers, peeled and diced
  • 3⁄4 cup 3⁄4 cup sugar snap peas, thinly cut on an angle
  • 1⁄3 cup 1⁄3 cup green onion, chopped
  • 1⁄4 to 1⁄3 cup 1⁄4 to 1⁄3 cup fresh cilantro, minced
  • 1 cup 1 cup red cabbage, very thinly sliced
  • 3⁄4 cup 3⁄4 cup red bell peppers, diced
  • 3⁄4 cup 3⁄4 cup carrot, grated
  • 3⁄4 cup 3⁄4 cup english cucumbers, peeled and diced
  • 3⁄4 cup 3⁄4 cup sugar snap peas, thinly cut on an angle
  • 1⁄3 cup 1⁄3 cup green onion, chopped
  • 1⁄4 to 1⁄3 cup 1⁄4 to 1⁄3 cup fresh cilantro, minced

In a large bowl, stir together cooled quinoa, cabbage, bell peppers, carrots, cucumbers, sugar snap peas, onions and cilantro. Set aside.

  • 1⁄3 cup 1⁄3 cup natural peanut butter
  • 3 Tbsp 3 Tbsp (44 g) water, warm
  • 2 Tbsp 2 Tbsp (32 g) reduced-sodium soy sauce or tamari, for gluten-free
  • 2 Tbsp 2 Tbsp (30 g) seasoned rice vinegar
  • 1 Tbsp 1 Tbsp (15 g) lime juice, freshly squeezed
  • 1 Tbsp 1 Tbsp (20 g) maple syrup
  • 2 tsp 2 tsp (9 g) dark sesame oil
  • 2 tsp 2 tsp fresh ginger, grated
  • 2 tsp 2 tsp garlic, minced
  • 1 tsp 1 tsp (6 g) sriracha (optional)
  • 1⁄3 cup 1⁄3 cup natural peanut butter
  • 3 Tbsp 3 Tbsp (44 g) water, warm
  • 2 Tbsp 2 Tbsp (32 g) reduced-sodium soy sauce or tamari, for gluten-free
  • 2 Tbsp 2 Tbsp (30 g) seasoned rice vinegar
  • 1 Tbsp 1 Tbsp (15 g) lime juice, freshly squeezed
  • 1 Tbsp 1 Tbsp (20 g) maple syrup
  • 2 tsp 2 tsp (9 g) dark sesame oil
  • 2 tsp 2 tsp fresh ginger, grated
  • 2 tsp 2 tsp garlic, minced
  • 1 tsp 1 tsp (6 g) sriracha (optional)

In a small bowl, whisk together all dressing ingredients until well blended. (I like to use my small, single-serve blender to make this dressing perfectly smooth.)

  • roasted unsalted peanuts (optional) or cashews (optional), chopped, for garnish
  • fresh cilantro (optional), more, for garnish (if desired)
  • roasted unsalted peanuts (optional) or cashews (optional), chopped, for garnish
  • fresh cilantro (optional), more, for garnish (if desired)

Pour dressing over salad and mix well. Garnish with chopped nuts and more cilantro, if desired. If making ahead, add the dressing and cilantro just before serving.

  • chicken breasts (optional), sliced, optional topping
  • chicken breasts (optional), sliced, optional topping

TOP IT: Add chopped or sliced cooked chicken breasts for a protein boost.

  • shelled edamame (optional) or green peas (optional), swap option
  • shelled edamame (optional) or green peas (optional), swap option

SWAP IT: Replace the sugar snap peas with shelled edamame or green peas.

Sources:

  • Every Salad Ever by Greta Podleski

Category:

Salads

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