Introduction
Welcome to your new favorite salad! This vibrant Thai Quinoa Crunch Salad is a delightful blend of textures and flavors, perfect for a light lunch or as a stunning side dish at your next gathering. Bursting with colorful vegetables and topped with a nutty dressing, this salad is not only a feast for the eyes but also a nourishing option that will leave you feeling energized and satisfied. Let’s dive into this easy and healthy recipe!
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 ½ cups shredded red cabbage
- 1 cup grated carrots
- 1 cup chopped red bell pepper
- 1 cup snap peas, halved
- 1 cup chopped cucumbers
- ½ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ½ cup roasted peanuts, chopped
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed.
- Once cooked, remove from heat and allow the quinoa to cool for a few minutes.
- In a large mixing bowl, combine the shredded red cabbage, grated carrots, chopped red bell pepper, halved snap peas, chopped cucumbers, fresh cilantro, and green onions.
- Once the quinoa has cooled, add it to the vegetable mixture and gently toss to combine all the vibrant ingredients.
- In a small bowl, whisk together the olive oil, soy sauce, lime juice, maple syrup, sesame oil, and a pinch of salt and pepper.
- Pour the dressing over the salad and gently toss everything together, ensuring each ingredient is beautifully coated.
- Finally, sprinkle the chopped roasted peanuts on top for that perfect crunchy finish, just before serving.
Notes or Tips
This salad can be customized to suit your taste! Feel free to swap in your favorite vegetables, such as shredded carrots or sliced radishes. If you’d like to add a little protein, grilled chicken or tofu would complement this dish beautifully. The salad can be served immediately or refrigerated for a couple of hours, allowing the flavors to meld together even more.
Cooking Techniques
Cooking quinoa is a straightforward process, but rinsing it before cooking is essential. This step removes the natural coating called saponin, which can give quinoa a bitter taste. Always ensure your quinoa is cooked until fluffy; avoid overcooking to maintain its delightful texture, which perfectly contrasts the crisp vegetables.
FAQ
Can I make this salad ahead of time?
Yes! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to prevent the vegetables from becoming soggy.
Is this salad vegan?
Absolutely! All the ingredients here are plant-based, making it a wonderful choice for those following a vegan lifestyle.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 2 days, but it’s best enjoyed fresh!
Conclusion
This Thai Quinoa Crunch Salad is sure to become a staple in your kitchen — it’s colorful, nutritious, and packed with flavor! Whether you’re celebrating a special occasion or simply enjoying a quiet meal at home, this salad is a delightful addition to your table. Prepare to be amazed at how such simple ingredients can create a symphony of flavor in every bite. Enjoy every crunchy mouthful!