Summer heat makes me crave something refreshing and filling. It is 12pm and you need a healthy lunch fast. This Thai Quinoa Crunch Salad is the perfect answer. It is bright, fresh, and packed with plant-based protein.
You will love how the colors pop in your bowl. This recipe is a lifesaver for busy weeknights too. It keeps you full without feeling heavy. Let’s get cooking together!
Why This Recipe Is a Winner
This dish is a total game-changer for your lunch routine. It stays crunchy for days in the fridge. This makes it ideal for your weekly meal prep. You won’t have to worry about soggy leaves here.
The combination of fluffy quinoa and crisp veggies is so satisfying. The peanut dressing adds a creamy, savory finish. It is budget-friendly and uses simple ingredients. Your family will enjoy every vibrant bite.
Simple Method
Making this salad is very straightforward and completely doable for beginners. You start by cooking the quinoa until it is light. While it cools, you chop your favorite colorful vegetables. The dressing comes together with just a quick whisk. Even if you rarely cook, you can master this.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh produce. Everything is easy to find at your local store.
- 1 cup dry white quinoa, rinsed
- 2 cups water
- 2 cups thinly sliced red cabbage
- 1 cup grated carrots
- 1 large red bell pepper, finely diced
- 1 cup shelled cooked edamame
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/2 cup roasted salted peanuts
- 1/4 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon toasted sesame oil
Step-by-Step Directions
- Combine rinsed quinoa and water in a medium saucepan.
- Bring to a rolling boil over high heat.
- Reduce heat to low and cover the pan.
- Simmer for 15 minutes until water is absorbed.
- Let it sit covered for 5 minutes.
- Fluff with a fork and cool completely on a tray.
- Mix cooled quinoa with cabbage, carrots, pepper, edamame, and herbs.
- Whisk dressing ingredients in a small bowl until smooth.
- Toss the salad with the dressing until evenly coated.
- Top with peanuts just before you are ready to eat.
Best Ways to Enjoy It
This is a satisfying meal prep option for work. Pack it into glass jars for a beautiful look. Serve it chilled for the best summer experience. You can even add a squeeze of extra lime. It pairs perfectly with a cold glass of iced tea.
Keep It Fresh
This salad is very fridge-friendly and stores well. Place it in airtight containers for up to four days. Keep the peanuts in a separate small bag. This ensures they stay perfectly crunchy until you eat. It does not freeze well, so enjoy it fresh!
Recipe Tips
- Always rinse your quinoa to remove any bitter taste.
- Spread the quinoa on a baking sheet to cool faster.
- Use a jar to shake the dressing for extra creaminess.
- Chop your veggies into small, uniform pieces for better texture.
- Wait to add peanuts until the very last second.
- Add a pinch of red pepper flakes for a little heat.
- Double the dressing if you love extra saucy salads.
Ways to Switch It Up
- Add grilled chicken or shrimp for extra protein.
- Swap the peanuts for toasted almonds if you prefer.
- Use kale instead of cabbage for a heartier base.
- Add diced mango for a sweet, tropical twist.
Common Questions
Can I make this ahead of time?
Yes, this salad actually tastes better the next day. The flavors meld together beautifully in the fridge. Just remember to keep the nuts separate.
Is this salad gluten-free?
It is naturally gluten-free if you use Tamari. Always check your soy sauce label to be safe. It is a great option for guests with allergies.
I hope this bright salad brings some joy to your lunch. It is the perfect way to stay fueled and healthy. Happy cooking!
— Katie Wood
Ingredients
- 1 cup dry white quinoa, rinsed
- 2 cups wate r
- 2 cups thinly sliced red cabbage
- 1 cup grated carrots
- 1 large red bell pepper, finely diced
- 1 cup shelled cooked edamame
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/2 cup roasted salted peanuts
- 1/4 cup creamy natural peanut butter
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic , minced
- 1 tablespoon toasted sesame oil
Instructions
- Combine rinsed quinoa and water in a medium saucepan and bring to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
- Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.
- In a large mixing bowl, combine the cooled quinoa, red cabbage, carrots, bell pepper, edamame, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and sesame oil until smooth.
- Pour the peanut dressing over the salad components and toss thoroughly until every ingredient is evenly coated.
- Divide into four airtight containers and top with roasted peanuts just before serving to maintain crunch.
