Irresistible Crunchy Thai Quinoa Salad with Peanut Dressing

There’s something undeniably enticing about the Crunchy Thai Quinoa Salad with Peanut Dressing. Imagine a bowl bursting with vibrant colors, the crunch of fresh veggies mingling with nutty quinoa, all topped off with a drizzle of creamy peanut dressing that dances on your taste buds. It’s like a party in your mouth where everyone is invited—crispy cucumbers, zesty lime, and crunchy peanuts are all there to celebrate.

This recipe brings back memories of summer picnics and warm evenings spent outdoors. I remember one particular gathering where everyone went back for seconds and thirds, marveling at how something so healthy could taste so good. With its bright flavors, this salad is perfect for potlucks or a light lunch on a sunny day. Trust me when I say your taste buds are in for a treat.

Sharing this salad with friends led to rave reviews and requests for the recipe, which made me feel like a culinary rock star.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for added visual appeal and nutrition; rinse it well before cooking.

• Cucumber: Select crispy cucumbers; they add refreshing crunch to the salad.

• Red Bell Pepper: A sweet bell pepper adds color and juiciness to every bite.

• Carrots: Grate them finely for texture and sweetness; they brighten up the dish.

• Green Onions: These provide a mild onion flavor; chop them finely for the best distribution.

• Cilantro: Fresh cilantro enhances the salad’s freshness; use as much or as little as you prefer.

• Peanuts: Roasted peanuts add crunch; feel free to crush them for easier eating.

• Lime Juice: Freshly squeezed lime juice offers zing and balances the flavors beautifully.

• Peanut Butter: Creamy peanut butter serves as the base of our dressing; choose natural if possible.

• Soy Sauce: Low-sodium soy sauce helps control salt levels while enhancing umami flavor.

• Honey or Maple Syrup: Sweeteners balance savory notes in the dressing; use according to dietary preferences.

• Sesame Oil: For an added depth of flavor, sesame oil brings out nutty undertones in the dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Quinoa: Start by rinsing one cup of quinoa under cold water until it runs clear. Combine it with two cups of water in a saucepan. Bring to a boil over medium heat then reduce to low, cover, and simmer for 15 minutes until fluffy.

Prepare the Vegetables: While the quinoa cooks, chop your cucumber, bell pepper, carrots, green onions, and cilantro into bite-sized pieces. The more colorful your vegetable medley, the more inviting your salad will be!

Create the Dressing: In a mixing bowl, combine three tablespoons of peanut butter with two tablespoons of soy sauce and one tablespoon of honey or maple syrup. Add two tablespoons of freshly squeezed lime juice and one teaspoon of sesame oil. Whisk until smooth.

Toss Everything Together: Once your quinoa has cooled slightly (we don’t want hot quinoa wilting our veggies), mix it in a large bowl with chopped vegetables. Drizzle over the peanut dressing generously.

Add Crunch: Top with roasted peanuts right before serving for added texture. Serve immediately or chill in the fridge for about 30 minutes to let those flavors mingle beautifully.

Now that you’ve created this delightful Crunchy Thai Quinoa Salad with Peanut Dressing, it’s time to dig in! Enjoy its refreshing crunch on hot days or as a comforting side at family gatherings—it’s sure to become a favorite!

You Must Know

• This delightful Crunchy Thai Quinoa Salad with Peanut Dressing is packed with flavor and nutrition
• The vibrant colors and textures will entice anyone to dig in, making it perfect for gatherings or meal prep
• Enjoy the fresh ingredients that create a satisfying crunch with every bite

Perfecting the Cooking Process

Start by cooking the quinoa first, then chop your vegetables while it cools down. Finally, whisk together the peanut dressing to bring all flavors together seamlessly.



Add Your Touch

Feel free to swap veggies based on your preference. You can add grilled chicken or tofu for extra protein or sprinkle some sesame seeds on top for added crunch.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. The salad is best enjoyed cold, so no need for reheating!

Chef's Helpful Tips

• Always rinse quinoa before cooking to remove any bitterness; this enhances its natural nutty flavor
• Use fresh vegetables for maximum crunch and vibrant color—frozen ones can get mushy
• Prepare the dressing in advance; it allows flavors to meld beautifully over time

Sharing this recipe at a potluck was unforgettable; everyone loved how refreshing it tasted. One friend even asked for the recipe, claiming it was a “life-changing salad.”



FAQ

What can I substitute for quinoa in this salad?

You can use brown rice or farro as great substitutes for quinoa.

Can I make the peanut dressing ahead of time?

Absolutely! It stores well in the fridge for about a week.

Is this salad gluten-free?

Yes, as long as you use gluten-free soy sauce in the dressing, it’s gluten-free!

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Crunchy Thai Quinoa Salad with Peanut Dressing
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• Author: Mia
• Total Time: 30 minutes
• Yield: Serves 4
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Description
Crunchy Thai Quinoa Salad with Peanut Dressing is a refreshing, vibrant dish that combines nutty quinoa with crisp vegetables and a creamy peanut dressing. Perfect for potlucks, light lunches, or warm summer evenings, this salad celebrates fresh ingredients and bold flavors. Each bite offers a delightful crunch, making it an irresistible choice for healthy eating. Plus, it’s easy to prepare and great for meal prep!
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Ingredients
Scale 1x2x3x
• 1 cup tri-color quinoa
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 cup grated carrots
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped
• ½ cup roasted peanuts, crushed
• 2 tbsp freshly squeezed lime juice
• 3 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
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Instructions
1. Rinse quinoa under cold water until clear. In a saucepan, combine with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until fluffy.
2. While the quinoa cooks, chop the cucumber, bell pepper, carrots, green onions, and cilantro.
3. In a mixing bowl, whisk together peanut butter, soy sauce, honey/maple syrup, lime juice, and sesame oil until smooth.
4. Once quinoa cools slightly, mix it in a large bowl with chopped vegetables and drizzle with dressing.
5. Top with crushed peanuts just before serving. Chill for about 30 minutes if desired.
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling/Mixing
• Cuisine: Thai
Nutrition
• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg