I recently went on a trip to Thailand and was blown away by the fresh, flavorful salads I had there. When I came back home, I was craving those delicious flavors and decided to recreate a Thai quinoa salad at home.
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This recipe is inspired by the amazing salads I had in Thailand, but with a few easy shortcuts to make it perfect for a busy weeknight meal.
This Thai quinoa salad is a total game-changer! I love the vibrant colors and the crunchy texture of the veggies. The peanut dressing is the perfect finishing touch, adding a creamy, nutty flavor to every bite. Whether you’re meal prepping for the week or looking for a quick and healthy lunch, this salad is sure to satisfy.
I especially love how versatile this salad is. You can customize it with your favorite vegetables and proteins. It’s a great way to use up leftover veggies or experiment with different flavors. Plus, it’s naturally gluten-free and can easily be made vegan by using a plant-based protein like tofu or tempeh.
What You’ll Love About This Salad
- Healthy and Nutritious: Packed with protein, fiber, and essential vitamins and minerals.
- Flavorful and Satisfying: The combination of sweet, salty, and savory flavors is irresistible.
- Perfect for Meal Prep: This salad is great for meal prepping, as the flavors develop over time.
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Ingredients
Quinoa:
This gluten-free grain is the perfect base for this salad. I love the nutty flavor and chewy texture.
Assortment of Veggies:
I used a colorful mix of crunchy vegetables like cabbage, bell pepper, red onion, carrots, cilantro, and green onions. The crunch adds a satisfying texture to the salad.
Nuts:
I like to add a handful of cashews or peanuts to my salad for some extra crunch and protein. I remember my grandma always used to say, “A handful of nuts a day keeps the doctor away.”
Peanut Dressing:
This creamy peanut dressing is the star of the show! I use creamy peanut butter, soy sauce, lime juice, honey, and a touch of sesame oil to create a flavorful and slightly spicy dressing.
The Easy 20-Minute Thai Quinoa Salad
First, I cook the quinoa until it’s nice and fluffy. While the quinoa is cooling down, I start working on the peanut dressing.
I heat up the peanut butter and honey in the microwave to make it easier to mix, then I whisk in the rest of the ingredients until it’s smooth and creamy.
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Next, I toss the cooled quinoa with a little bit of the dressing to coat each grain. This helps the quinoa absorb the flavors better. Then, I add in all the colorful veggies and toss everything together until well combined.
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To finish it off, I top the salad with some crunchy cashews and fresh green onions. A squeeze of lime juice adds a bright, citrusy flavor that brings the salad to life.
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How To Make The Peanut Dressing?
I’m obsessed with this peanut dressing! It’s so easy to make and adds a burst of flavor to any salad. To whip it up, I simply combine the following ingredients in a jar.
- peanut butter,
- honey (or maple syrup for a vegan option),
- gluten-free tamari or soy sauce,
- rice vinegar,
- sesame oil,
- toasted sesame seeds,
- fresh garlic,
- lime juice,
- salt, and
- Pepper
I shake it all up until it’s smooth and creamy.
Once the dressing is ready, I toss the cooked quinoa with the colorful veggies. Then, I drizzle the peanut dressing over the salad and squeeze a little fresh lime juice for extra zing. The combination of flavors and textures is simply divine!
How To Customize Thai Quinoa Salad?
Want to make this salad your own? Feel free to get creative with your ingredients!
- Crunchy Vegetables: I like to add chopped broccoli or shredded Brussels sprouts for a crunchy twist.
- Make It Vegan: If you’re following a vegan diet, you can easily swap the honey for agave or maple syrup.
- Make It Grain-Free: You can also use quinoa, couscous, or orzo as a base, or even skip the grains altogether and make a grain-free salad with lots of veggies.
The possibilities are endless! So, have fun and experiment with different flavors and textures.
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Want A Heavier Snack? Add Protein
This Thai quinoa salad is the perfect base for your fav meat or plant-based proteins. Adding protein can turn this salad into the perfect lunch or dinner meal.
- Plant-Based Protein: Edamame or chickpeas are great plant-based protein options.
- Chicken: Grilled chicken adds a smoky flavor and protein to the salad.
- Seafood: Cooked shrimp or salmon are delicious and healthy additions.
FAQs
How to cook the perfect fluffy quinoa?
To cook the perfect fluffy quinoa, I start by rinsing it well to remove the bitter coating.
Then, I cook it in a 1:2 ratio of quinoa to liquid (water or broth). I bring the mixture to a boil, then reduce heat and simmer, covered, for about 15 minutes.
Once it’s done, I fluff it with a fork and let it sit for a few minutes to absorb any excess liquid. My mom always told me to let the quinoa rest for a few minutes before serving to ensure it’s fluffy and delicious.
How to store this Thai Quinoa Salad?
To keep your Thai quinoa salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days.
I like to add a little extra dressing before storing it to keep the quinoa moist and flavorful. It’s a great way to meal prep for the week!
Why is my quinoa salad mushy?
I’ve found that the perfect ratio for fluffy quinoa is 1 3/4 cups of liquid to 1 cup of quinoa. Too much water can make the quinoa mushy, so I always err on the side of caution.
My mom always told me to let the quinoa rest for a few minutes after cooking to absorb any excess moisture. This little trick helps to ensure a perfectly fluffy result every time.
More 20 Minute Recipes
- Fresh Salmon Quinoa Bowl
- Cucumber Beetroot Salad Recipe
- Easy Creamy Avocado Pasta Sauce With Roasted Garlic
Easy 20-Minute Thai Quinoa Salad
Ingredients
For Salad:
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage depending on how much crunch you like
- 1 red bell pepper diced
- 1/4 cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts honey-roasted is good
- Optional: 1 cup edamame or chickpeas
- Fresh lime for a bit of tang
For Peanut Dressing:
- peanut butter
- honey or maple syrup for a vegan option,
- gluten-free tamari or soy sauce
- rice vinegar
- sesame oil
- toasted sesame seeds
- fresh garlic
- lime juice
- salt and
- Pepper
Instructions
- Cook quinoa until fluffy. Let it cool.
- Heat peanut butter and honey in the microwave.
- Whisk in soy sauce, rice vinegar, sesame oil, sesame seeds, garlic, lime juice, salt, and pepper.
- Toss cooked quinoa with a little dressing.
- Add chopped vegetables (cucumber, bell pepper, carrots, cilantro, green onions).
- Toss everything together until well combined.
- Top with cashews and a squeeze of lime juice.
- Serve immediately.
