Crunchy Thai Peanut & Quinoa Salad

Introduction

Looking for a healthy, vibrant, and flavor-packed salad? This Crunchy Thai Peanut & Quinoa Salad is the perfect blend of crunchy veggies, protein-rich quinoa, and a creamy peanut dressing. Whether you’re looking for a nutritious meal prep option, a refreshing side dish, or a wholesome main course, this Thai-inspired salad is guaranteed to impress.

Packed with fresh vegetables, plant-based protein, and bold flavors, this salad is gluten-free, vegan-friendly, and highly customizable. With the perfect balance of sweet, spicy, tangy, and savory, this dish will quickly become a staple in your healthy eating routine. Let’s dive into the recipe and discover why this salad is a must-try!

Why You’ll Love This Salad

• Packed with Nutrients – Loaded with fiber, protein, vitamins, and antioxidants.
• Easy & Quick to Prepare – Takes only 30 minutes from start to finish.
• Gluten-Free & Vegan – Naturally free from gluten and dairy.
• Incredibly Flavorful – A savory, nutty, and slightly sweet peanut dressing enhances the fresh vegetables.
• Great for Meal Prep – Stays fresh for days, making it perfect for make-ahead lunches or dinners.

Ingredients

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup bell peppers, thinly sliced (red, yellow, or green)
• ½ cup cucumber, diced
• ½ cup edamame (or chickpeas for extra protein)
• ¼ cup green onions, sliced
• ¼ cup cilantro, chopped
• ¼ cup crushed peanuts (or cashews)
• 1 tbsp sesame seeds (optional)

For the Thai Peanut Dressing:

• ¼ cup natural peanut butter (or almond butter)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tbsp maple syrup or honey
• 1 tsp grated ginger
• 1 tsp Sriracha (optional for spice)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2–3 tbsp warm water (to thin, if needed)

Step-by-Step Instructions

Step 1: Cook the Quinoa

1. Rinse quinoa under running water to remove bitterness.
2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
3. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.

Step 2: Prepare the Dressing

5. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, Sriracha, rice vinegar, sesame oil, and warm water until smooth.
6. Adjust seasoning to taste. If too thick, add more water until desired consistency is reached.

Step 3: Assemble the Salad

7. In a large salad bowl, combine shredded cabbage, carrots, bell peppers, cucumber, edamame, green onions, and cilantro.
8. Add the cooled quinoa and toss everything together.
9. Drizzle the peanut dressing over the salad and mix well.

Step 4: Add Crunch & Serve

10. Sprinkle with crushed peanuts and sesame seeds.
11. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutritional Breakdown (Per Serving)

• Calories: 320
• Protein: 12g
• Carbs: 38g
• Fiber: 8g
• Fats: 14g

Best Variations

1. High-Protein Thai Quinoa Salad

• Add grilled chicken, shrimp, or tofu for extra protein.
• Toss in extra edamame or chickpeas.

2. Extra Crunchy Version

• Add crushed almonds, roasted cashews, or crispy chickpeas.
• Top with fried shallots for a crispy texture.

3. Spicy Thai Quinoa Salad

• Increase the Sriracha in the dressing.
• Add red pepper flakes or Thai chili for a fiery kick.

4. Low-Carb Thai Salad

• Replace quinoa with cauliflower rice or zucchini noodles.
• Reduce the maple syrup or use a sugar-free sweetener.

Pro Tips for the Best Salad

1. Let the Quinoa Cool Completely

• Warm quinoa can wilt the vegetables, so allow it to cool before mixing.

2. Use Fresh, Crisp Veggies

• Fresh ingredients make the salad crunchy and flavorful.

3. Adjust the Dressing to Taste

• Balance sweetness, saltiness, tanginess, and spice by tweaking the ingredients.

this PIN FOR LATER

4. Meal Prep Friendly

• Store in airtight containers for up to 4 days.
• Keep the dressing separate and mix before serving for maximum freshness.

Frequently Asked Questions (FAQs)

1. Can I make this salad ahead of time?

Yes! It’s perfect for meal prep. Store in the fridge for up to 4 days.

2. Is this salad gluten-free?

Yes, if you use tamari instead of soy sauce.

3. What can I use instead of quinoa?

Try brown rice, couscous, or cauliflower rice.

4. Can I use almond butter instead of peanut butter?

Absolutely! Almond butter works great in the dressing.

5. How do I store leftovers?

Keep in an airtight container in the fridge. Best enjoyed within 3–4 days.

6. What’s the best protein to add?

Grilled chicken, shrimp, tofu, or chickpeas work well.

7. Can I make this nut-free?

Yes! Use sunflower seed butter and omit peanuts.

8. How can I make it more filling?

Add avocado slices, extra quinoa, or a handful of spinach.

9. Can I serve this warm?

Yes! Slightly warm quinoa adds a nice texture.

10. What’s a good side dish for this salad?

Pair with spring rolls, grilled tofu, or a Thai coconut soup.

Conclusion

This Crunchy Thai Peanut & Quinoa Salad is a nutritious, satisfying, and incredibly flavorful dish that will elevate your salad game. Whether you’re looking for a meal prep option, a quick healthy lunch, or a vibrant side dish, this salad has it all. The crunchy veggies, protein-packed quinoa, and creamy peanut dressing create an unbeatable combination.

Try this recipe today and enjoy a healthy, delicious salad that’s full of bold flavors and amazing textures!

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