Name: Thai Quinoa Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 1 cup red bell pepper, diced; 1 cup cucumber, diced; 1 cup shredded carrots; 1 cup green onions, sliced; ½ cup chopped fresh cilantro; ½ cup chopped peanuts; ¼ cup sesame seeds; ¼ cup soy sauce (or tamari for gluten-free); 2 tablespoons lime juice; 1 tablespoon honey (or maple syrup for vegan); 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; Salt and pepper to taste

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The Thai Quinoa Crunch Salad is an explosion of color, freshness, and flavor in every bite! This uplifting salad brings together fluffy quinoa, crisp veggies, zesty herbs, and the irresistible crunch of peanuts and sesame seeds, all tossed in a tangy, Thai-inspired dressing. Perfect for lunches, light meals, or sharing at a picnic, it checks all the boxes for easy, healthy, and totally crave-worthy food. If you’re looking for a dish that’s as vibrant as it is nutritious, you’ll want to bookmark Thai Quinoa Crunch Salad as your new go-to favorite.

Thai Quinoa Crunch Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Thai Quinoa Crunch Salad is just how simple and accessible the ingredient list is. Each component plays a crucial role—bringing either crunch, freshness, color, or that signature Thai flavor. Here’s what you’ll need and why it matters:

Quinoa: Fluffy, naturally protein-packed, and a perfect base that soaks up all the dressing.
Water: Essential for perfectly cooking your quinoa; make sure to measure for the best texture.
Red bell pepper: Adds sweet crunch and a beautiful pop of red.
Cucumber: Refreshing, hydrating, and brings the ultimate cool crunch vibe.
Shredded carrots: Sweetness and extra color, plus they hold up wonderfully even after chilling.
Green onions: For a subtle zesty kick and sharpness that brightens every forkful.
Fresh cilantro: The herb that really ties in those bright, earthy, unmistakably Thai notes.
Chopped peanuts: Crunchy, nutty, salty, and completely addictive as a topping.
Sesame seeds: Sprinkle in extra crunch and a gentle nuttiness that amps up the flavor.
Soy sauce (or tamari): Brings rich umami and keeps things gluten-free if needed.
Lime juice: Adds punchy acidity for that authentic, lively Thai tang.
Honey (or maple syrup): A touch of sweetness to balance out every ingredient.
Sesame oil: Delivers that signature, toasty aroma you instantly recognize in great Thai food.
Grated fresh ginger: For a pop of warming spice that wakes up the salad.
Minced garlic: Earthy depth and aromatic flavor packed into every bite.
Salt and pepper: The essential finishing touch to bring out and balance every flavor.

How to Make

Step 1: Cook the Quinoa

Start with the foundation: fluffy, perfectly cooked quinoa. Rinse your quinoa well to get rid of any bitterness, then combine it with water in a medium saucepan. Bring it up to a boil, then lower the heat, cover, and let it gently simmer for about 15 minutes. The grains will open up and become tender, absorbing all the water. Turn off the heat and let it sit, covered, for a few more minutes to finish steaming—the result is light, pillowy quinoa ready to soak up your dressing.

Step 2: Prepare the Salad Base

Once your quinoa has cooled, transfer it to a large mixing bowl. Now for the fun part: toss in the red bell pepper, cucumber, shredded carrots, green onions, fresh cilantro, chopped peanuts, and sesame seeds. This is where the Thai Quinoa Crunch Salad really starts to come together in color and texture—each veggie brings something deliciously different to the bowl.

Step 3: Whisk Up the Dressing

In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, and minced garlic. Add a pinch of salt and pepper, then whisk until it’s smooth and beautifully fragrant. This dresssing is full of tang and umami, tying every bite together—give it a taste and adjust as you like.

Step 4: Toss and Chill

Pour the zingy dressing over your assembled salad and toss everything really well, so each forkful gets its fair share of flavor. Now, let the Thai Quinoa Crunch Salad rest in the refrigerator for at least 30 minutes. This chilling step really pays off, allowing all those bright flavors to meld and get even better.

Step 5: Serve and Enjoy

Serve your Thai Quinoa Crunch Salad chilled or at room temperature. It’s ready to go as an energizing light meal, a healthy lunchbox hero, or the most popular side dish at your next gathering. Don’t forget to dig in and savor that crunch!

How to Serve

Garnishes

Sprinkle a little extra chopped peanuts, sesame seeds, or even fresh cilantro right before serving—these garnishes make each serving of Thai Quinoa Crunch Salad not only beautiful, but even more delicious. A little squeeze of fresh lime over the top adds a citrusy brightness that absolutely sings.

Side Dishes

This salad shines solo, but it loves good company! Pair it with grilled tofu, roasted shrimp, or crispy spring rolls for a complete meal. For a family-style picnic or potluck, serve alongside satay skewers or a simple soup—Thai Quinoa Crunch Salad fits right in.

Creative Ways to Present

For a party-ready dish, scoop the salad into lettuce cups or hollowed bell peppers for a playful, handheld treat. Mason jars make a colorful, portable lunch. Or, serve Thai Quinoa Crunch Salad family-style in a big, beautiful bowl for everyone to dig into. The sky’s the limit!

Make Ahead and Storage

Storing Leftovers

Leftover Thai Quinoa Crunch Salad keeps marvelously in the fridge. Store it in an airtight container and it’ll stay fresh and vibrant for up to 3 days. The flavors tend to deepen as they mingle, making each day-old bite even more mouthwatering.

Freezing

While the veggies can lose their crunch, you can freeze the cooked quinoa separately. Simply portion it into freezer-safe bags or containers and pull it out for speedy salad assembly later on. It’s best not to freeze the fully dressed salad, as the textures can become soggy when thawed.

Reheating

This salad tastes best chilled or at room temperature, so there’s no need to reheat. If you do want to eat the quinoa base warm, gently microwave just the quinoa before mixing in the crisp vegetables and dressing.

FAQs

Can I make Thai Quinoa Crunch Salad ahead of time for meal prep?

Absolutely! Thai Quinoa Crunch Salad is fantastic for meal prep. It lasts up to three days in the fridge, keeps its crunch, and actually gets even tastier as the flavors develop.

Is this salad gluten-free and vegan?

You can easily make it gluten-free by using tamari in place of soy sauce. For a fully vegan version, swap out honey for maple syrup or agave. It’s beautifully adaptable to all kinds of diets.

What protein can I add to make the Thai Quinoa Crunch Salad more filling?

Grilled chicken, tofu, or shrimp are all delicious additions. For a plant-based boost, toss in some roasted chickpeas or edamame for extra fiber and protein.

Can I use other grains instead of quinoa?

Definitely! Brown rice, farro, or couscous can step in if you’re out of quinoa or want to try something different. Each grain brings its own personality to this Thai Quinoa Crunch Salad.

How can I keep the vegetables super crunchy?

For maximum crunch, chop and add the peanuts, sesame seeds, and any leafy herbs (like cilantro) just before serving. You can also keep wet ingredients (like the dressing) separate until it’s time to eat.

Final Thoughts

If you’re craving something fresh, wholesome, and full of flavor, Thai Quinoa Crunch Salad is here to brighten up your kitchen routine. Packed with goodness and equipped to wow your tastebuds, this is one recipe you’ll want to make on repeat. Give it a try and let the bold, crunchy magic speak for itself!