Explore a delightful and nutritious dish with this Thai Quinoa Crunch Salad. This vibrant and fresh salad is not only a feast for the eyes but also a powerhouse of flavors and nutrients. Packed with colorful crunchy salad ingredients and topped with a tangy Thai dressing, this healthy quinoa salad is perfect for meal prep, making it an excellent option for lunch, dinner, or a refreshing summer side.
Ingredients
Scale:
1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
1 cup red bell pepper, diced
1 cup cucumber, diced
1 cup shredded carrots
1 cup edamame, shelled
1/2 cup green onions, sliced
1/2 cup chopped fresh cilantro
1/2 cup roasted peanuts, roughly chopped
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
1-2 teaspoons sriracha
1 clove garlic, minced
Water, to thin the dressing as needed
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Let it cool for at least 10 minutes and fluff the quinoa with a fork.
While the quinoa is cooking, prepare the Thai dressing. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, sriracha, and minced garlic until smooth. Adjust the consistency with water if needed.
In a large mixing bowl, combine the cooled quinoa with the diced red bell pepper, cucumber, shredded carrots, edamame, green onions, chopped cilantro, and chopped peanuts. Toss gently to combine.
Drizzle the prepared Thai dressing over the salad and toss again until everything is well-coated. Taste and adjust seasoning if necessary.
For best flavor, let the salad sit for at least 15 minutes before serving.
