Name: Thai Quinoa Crunch Salad: A Refreshing Healthy Delight Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 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; 1/2 cup chopped fresh cilantro; 1/2 cup chopped peanuts; 1/4 cup sesame seeds; 1/4 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; Salt and pepper to taste

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Introduction

This Thai Quinoa Crunch Salad is a vibrant, healthy dish packed with fresh vegetables, fragrant herbs, and a tangy dressing. It’s a perfect light meal or side that combines the nuttiness of quinoa with crunchy peanuts and sesame seeds for an exciting texture.

A white bowl filled with a colorful quinoa salad, showing about four visible layers: the base is made of small, round, cooked quinoa grains in light yellow and beige tones; mixed within are thin slices of bright orange carrots and light green celery, scattered evenly all around; on top of that are chopped peanuts adding a light brown, crunchy texture; fresh dark green cilantro leaves are sprinkled throughout and a bright green lime wedge is placed on the bowl's edge for garnish. The bowl sits on a soft grey cloth, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup chopped fresh cilantro
1/2 cup chopped peanuts
1/4 cup sesame seeds
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste

Instructions

Step 1: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Step 2: In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, shredded carrots, green onions, cilantro, chopped peanuts, and sesame seeds.
Step 3: In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, salt, and pepper.
Step 4: Pour the dressing over the salad and toss well to combine all ingredients evenly.
Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Step 6: Serve the salad cold or at room temperature for a refreshing, healthy meal or side dish.

Tips & Variations

For added protein, mix in cooked chicken or tofu.
Substitute peanuts with sunflower seeds for a nut-free option.
Adjust lime juice and honey amounts to achieve your preferred balance of tangy and sweet.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after chilling, but to keep the peanuts crunchy, you may want to add them just before serving. Reheat is not necessary; serve cold or at room temperature.

How to Serve

A white bowl filled with a colorful quinoa salad layered with tiny round quinoa seeds forming the base, mixed with bright orange thin carrot strips, light green cucumber pieces, and chopped fresh green cilantro leaves scattered throughout. The salad is topped with smashed peanuts, adding a light brown crunchy texture, and a wedge of lime rests on the side of the bowl. The bowl sits on a white cloth on a white marbled surface, with halved limes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best made a few hours ahead or the day before to let the flavors develop. Just keep it refrigerated and add crunchy ingredients like peanuts just before serving.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Check the soy sauce label to ensure it fits your dietary needs.