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Crunchy Thai Quinoa Salad Recipe

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3.8 from 5 reviews

This Crunchy Thai Quinoa Salad is a vibrant, nutritious dish combining fluffy quinoa with fresh vegetables and a tangy nut butter dressing. Perfect for a light lunch or dinner, it offers a delightful mix of textures and flavors inspired by Thai cuisine, featuring lime, ginger, and cilantro, topped with crunchy peanuts or cashews for an added bite.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Quinoa

  • 1 cup dried quinoa
  • 1 3/4 cups water
  • 1 teaspoon garlic powder

Vegetables

  • 1 large red bell pepper, cored and diced
  • 1 cucumber, diced
  • 1 cup carrots, diced
  • 1/4 red cabbage, shredded
  • 2 – 3 scallions, thinly sliced
  • 1/2 cup cilantro (lightly packed), chopped

Dressing

  • 4 tablespoons nut butter (peanut, almond, cashew, or sun butter)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon tamari, nama shoyu, soy sauce, or coconut aminos
  • 1 inch knob of ginger, minced or grated
  • Juice of 1 – 2 limes (divided)
  • Mineral salt, to taste

Toppings

  • Handful of peanuts or cashews (optional)

Instructions

  1. Cook Quinoa: In a medium pot, combine quinoa, water, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove lid, fluff quinoa with a fork, and let it rest for 10 minutes to finish steaming.
  2. Prepare Dressing: In a small bowl, whisk together nut butter, pure maple syrup, tamari, minced ginger, and juice of 1 lime. Add water one tablespoon at a time until desired dressing consistency is achieved. Season with mineral salt to taste.
  3. Assemble Salad: In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, cucumber, carrots, shredded red cabbage, sliced scallions, and chopped cilantro. Drizzle the dressing over the salad and toss thoroughly to combine all ingredients evenly.
  4. Serve: Spoon the salad into individual bowls. Top with optional peanuts or cashews for crunch. Finish with a squeeze of lime juice for extra brightness.
  5. Store Leftovers: Place any leftover salad in an airtight container and refrigerate for up to 4 to 5 days. This keeps the salad fresh and flavorful for meals later in the week.

Notes

  • This salad can be served chilled or at room temperature depending on preference.
  • For a quicker quinoa cook time, use a pressure cooker or Instant Pot if available.
  • Nut butter varieties can be swapped according to taste or dietary preferences; almond or cashew butter pairs particularly well with the Thai flavors.
  • Add fresh chili slices or a dash of chili flakes for a spicy kick.
  • To keep it vegan and gluten-free, ensure tamari or soy sauce used is gluten-free certified.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Thai-inspired
  • Diet: Vegan

Find it online: https://dishiary.com/crunchy-thai-quinoa-salad-recipe/