Introduction

Remember those days when a really satisfying meal felt like it took hours of effort? I’m talking about those comfort food classics that just warm your soul. Well, get ready to add a new favorite to your repertoire, one that’s bursting with flavor, packed with goodness, and surprisingly simple to whip up. This Crunchy Thai Quinoa Salad with Peanut Dressing is that dish. It’s the kind of meal that makes you feel like a kitchen pro, even on your busiest weeknights. Plus, it’s so vibrant and fresh, it’ll practically sing on your plate!

Why You’ll Love This Recipe

Lightning Fast: Seriously, you can have this on the table in under 30 minutes!
Effortlessly Easy: Minimal chopping, simple dressing, and just one pot for the quinoa.
Perfect for Gifting (or Potlucks!): This salad travels beautifully and is always a hit.
Guaranteed Crowd-Pleaser: The combination of textures and the irresistible peanut dressing makes everyone happy.

Ingredients

Let’s gather our goodies! This recipe is all about fresh, bright flavors that come together in a snap.

1 cup Quinoa: Our super-nutritious base. Just make sure to give it a good rinse before cooking!
2 cups Water: For perfectly fluffy quinoa.
1 cup Carrots: For a touch of sweetness and lovely crunch. I like to shred mine, but a fine chop works too!
1 cup Cucumber: Cool, crisp, and refreshing. Diced is my preference here.
1 cup Red Bell Pepper: Adds a beautiful pop of color and a mild sweetness.
1 cup Green Onions: These bring a zesty, oniony bite that’s just right.
1/2 cup Fresh Cilantro: The herb that truly defines Thai flavors for me. Don’t be shy!
1 clove Garlic: Finely minced or grated for that punchy aroma.
1 teaspoon Fresh Ginger: A little zing that makes all the difference. Grate it finely!
1/2 cup Peanuts: For that essential crunch and nutty flavor. Roasted, unsalted ones are perfect.
1/4 cup Sesame Seeds: Toasted or untoasted, these add another layer of texture and nuttiness.
For the Peanut Dressing:
1/4 cup Soy Sauce: The savory backbone of our dressing.
2 tablespoons Lime Juice: For that bright, tangy lift. Freshly squeezed is best!
1 tablespoon Honey: A touch of sweetness to balance the tang and saltiness.
1 tablespoon Sesame Oil: Brings a wonderful nutty depth to the dressing.
Salt and Pepper: To taste, because every good cook knows to season!

How to Make It

Ready to create some magic? This is where the fun begins!

Cook Your Quinoa: First things first, give your quinoa a good rinse under cold water in a fine-mesh sieve. This gets rid of any bitterness. Then, combine the rinsed quinoa and water in a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for about 15 minutes, or until all the water is absorbed. Turn off the heat and let it stand, still covered, for another 5 minutes. This little rest makes it extra fluffy! Finally, fluff it all up with a fork.
Chop Chop! While your quinoa is cooking or resting, it’s time to get those veggies prepped. Finely chop your carrots, cucumber, red bell pepper, green onions, and cilantro. I like to mince the garlic and grate the fresh ginger nice and small so they distribute evenly. The goal is small, bite-sized pieces that will mingle beautifully in the salad.
Whip Up the Dressing: In a small bowl, whisk together the soy sauce, lime juice, honey, and sesame oil. Give it a good mix until everything is well combined and looks like a lovely, creamy dressing. This is so easy, right?
Bring It All Together: Now for the best part! In a large bowl, combine your fluffy cooked quinoa, all of your chopped vegetables, the peanuts, and the sesame seeds.
Dress It Up: Pour that delicious peanut dressing all over the quinoa and veggie mixture. Toss everything gently but thoroughly with your hands or a couple of spoons until every single bite is coated in that amazing dressing.
Season to Perfection: Give it a taste! Add salt and freshly ground black pepper as needed. Sometimes the soy sauce is salty enough, but it’s always good to check and adjust.

Substitutions & Additions

This salad is super adaptable! Here are some of my favorite ways to switch it up:

For the Protein Boost: Toss in some cooked, shredded chicken, pan-fried tofu, edamame, or even some chickpeas.
Veggie Power: Feel free to add shredded red cabbage for extra crunch, sugar snap peas, or finely chopped celery.
Nutty Nuances: Don’t have peanuts? Cashews or almonds would also be delicious!
Spice It Up: If you love a little heat, add a pinch of red pepper flakes to the dressing or some finely diced jalapeño to the salad.
Grains Galore: While quinoa is fantastic, you could also use brown rice or even couscous in a pinch.

Tips for Success

A few little secrets to make this salad absolutely perfect every time:

Rinse Your Quinoa: I can’t stress this enough! It really does make a difference in the final taste.
Uniform Chopping: Try to chop your veggies into similar-sized pieces. This makes the salad easier to eat and ensures you get a little bit of everything in each bite.
Don’t Overcook the Quinoa: Mushy quinoa is no fun! Follow those cooking and resting times closely.
Prep Ahead Power: You can chop all your veggies and make the dressing a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to eat, just cook the quinoa, toss everything together, and enjoy!

How to Store It

This salad is fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for about 3-4 days. The flavors actually meld together even more overnight, making it even tastier on day two!

FAQs

Got questions? I’ve got answers!

Can I make this salad ahead of time? Absolutely! As mentioned, it’s a great make-ahead meal. Just keep the dressing separate until you’re ready to serve if you want to maintain the freshest crunch, or toss it all together and enjoy the melded flavors.
Is this salad vegan-friendly? Yes! The recipe as written is vegan if you use a maple syrup or agave nectar instead of honey in the dressing.
How long does the quinoa last in the fridge? Cooked quinoa will last about 3-4 days in the refrigerator when stored properly in an airtight container.

Crunchy Thai Quinoa Salad with Creamy Peanut Dressing

A vibrant, flavorful, and surprisingly easy Thai Quinoa Salad with a creamy peanut dressing. Perfect for busy weeknights, potlucks, or meal prep.

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Prep Time 15

Cook Time 20

Servings 4

Equipment

Medium saucepan For cooking quinoa
Fine-mesh sieve For rinsing quinoa
Small bowl For mixing dressing
Large bowl For combining salad ingredients

Ingredients

Quinoa

1 cup Quinoa Rinsed well
2 cups Water

Salad Ingredients

1 cup Carrots Shredded or finely chopped
1 cup Cucumber Diced
1 cup Red Bell Pepper Finely chopped
1 cup Green Onions Finely chopped
0.5 cup Fresh Cilantro Chopped
1 clove Garlic Minced or grated
1 teaspoon Fresh Ginger Finely grated
0.5 cup Peanuts Roasted, unsalted, for crunch
0.25 cup Sesame Seeds Toasted or untoasted

Peanut Dressing

0.25 cup Soy Sauce
2 tablespoons Lime Juice Freshly squeezed
1 tablespoon Honey Or maple syrup/agave for vegan option
1 tablespoon Sesame Oil
to taste Salt
to taste Pepper Freshly ground

Instructions

Rinse the quinoa under cold water in a fine-mesh sieve. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes, or until water is absorbed. Turn off heat, let stand covered for 5 minutes. Fluff with a fork.
While quinoa cooks/rests, finely chop carrots, cucumber, red bell pepper, green onions, and cilantro. Mince garlic and grate ginger.
In a small bowl, whisk together soy sauce, lime juice, honey, and sesame oil until well combined.
In a large bowl, combine cooked quinoa, chopped vegetables, peanuts, and sesame seeds.
Pour the peanut dressing over the quinoa and vegetable mixture. Toss gently until everything is evenly coated.
Taste and season with salt and pepper as needed.

Notes

This salad is great for meal prep and leftovers will keep in an airtight container in the refrigerator for 3-4 days. For a vegan option, substitute honey with maple syrup or agave nectar.