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, herbs, and a tangy dressing. Perfect for a light lunch or a refreshing side, it offers a delightful mix of textures and flavors that are both satisfying and nutritious.

A white bowl filled with a textured quinoa salad showing many tiny, round quinoa grains as the base layer. Mixed evenly throughout are thin orange carrot strips and small green celery pieces adding color and crunch. Scattered on the top layer are chopped peanuts in a light brown shade, along with fresh, green cilantro leaves offering a leafy texture. Placed near the rim of the bowl is a bright green lime wedge, adding a pop of color. The bowl rests on a white cloth over a white marbled surface, with lime halves blurred in the background. 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 over medium-high heat, then reduce the 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 set aside to cool.
Step 2: In a large bowl, mix the cooled quinoa with the red bell pepper, cucumber, shredded carrots, green onions, chopped cilantro, peanuts, and sesame seeds.
Step 3: In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, salt, and pepper until well combined.
Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Step 6: Serve the salad cold or at room temperature for a fresh, crunchy experience.

Tips & Variations

Substitute peanuts with cashews or almonds for a different nutty crunch.
Add diced avocado for a creamy texture contrast.
For extra heat, sprinkle in some red pepper flakes or chopped fresh chili.
Use tamari instead of soy sauce to make this recipe gluten-free.
Toast the sesame seeds lightly before adding to enhance their flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the nuts may lose some crunch. If needed, let the salad come to room temperature before serving, or toss with a little fresh lime juice to brighten the flavors again.

How to Serve

A white bowl filled with a colorful quinoa salad showing three main layers: the base layer is tiny quinoa grains in white and pale brown shades, mixed with thin slices of red and green bell peppers spread evenly; the middle layer contains small light brown peanut pieces scattered throughout; the top layer is garnished with bright green fresh cilantro leaves and a wedge of lime placed near the side of the bowl, all sitting on a white marbled surface with some lime halves 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 in advance?

Yes, this salad tastes great when made a few hours ahead or the day before, allowing the flavors to fully meld. Just keep it refrigerated and add any crunchy toppings fresh if desired.

Is this recipe vegan?

As written, this recipe is vegan-friendly since it uses honey as a sweetener. To make it strictly vegan, substitute the honey with maple syrup or agave nectar.