If you’re looking for a vibrant, nutritious, and utterly irresistible dish, the Thai Quinoa Crunch Salad is the ultimate choice. It’s a delightful harmony of creamy peanut dressing with the fresh crunch of veggies and the nuttiness of quinoa—a real taste bud party!

Why You’ll Love This Recipe

Flavor Burst: Each bite delivers a blend of spicy, sweet, and tangy flavors that will keep you coming back for more.
Nutrient-Packed: This salad is not only delicious but also loaded with protein-rich quinoa and edamame for a healthy meal.
Textural Delight: From the creamy dressing to the crunchy veggies and toasted quinoa, it’s a fantastic dance of textures.
Quick and Easy: You can whip up this salad in just 30 minutes, making it perfect for busy weeknights or impressive dinner parties.

Thai Quinoa Crunch Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Thai Quinoa Crunch Salad is in its simple yet transformative ingredients. Each element plays a crucial role in building the layers of flavor and texture that make this dish a standout. Here are the essentials:

Creamy Peanut Butter: This adds richness and depth to the dressing, tying all the flavors together.
Quinoa: It’s the star grain of this salad, providing a hearty and protein-packed base.
Coleslaw Mix: Offers a quick and convenient way to add crunch without much prep work.
Fresh Lime Juice: Brightens up the dressing with a zesty punch that balances the peanut butter’s richness.
Chili Paste: Adds a kick of heat that makes the flavors pop beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Thai Quinoa Crunch Salad is incredibly adaptable. Whether you’re catering to dietary needs or simply want to mix things up, these variations offer a delightful twist to the classic recipe.

Vegan Option: Swap honey with maple syrup in the dressing for a fully vegan version.
Protein Boost: Add grilled chicken or shrimp for an even more satisfying meal.

How to Make Thai Quinoa Crunch Salad

Step 1: Prepare the Dressing

Start with the delightful peanut dressing. Combine the peanut butter and soy sauce, gently heat in the microwave to soften, and mix them thoroughly. Add the rest of the ingredients, adjusting the spice level to taste, and if needed, thin it with water until you get a lovely drizzling consistency.

Step 2: Make the Crispy Quinoa

In a nonstick skillet, add a touch of oil and toss in some quinoa. Cook over medium-high heat, stirring often until it’s perfectly toasted and crispy. This step gives the salad its delightful crunch, so don’t skip it!

Step 3: Assemble the Salad

Mix the rest of the cooked quinoa with half of your peanut dressing in a large bowl. Then, add in the colorful array of veggies—coleslaw mix, red pepper, onions—and toss until everything is coated with that irresistible dressing. Sprinkle with crunchy cashews, drizzle the remainder of the dressing, and top it all off with the crispy quinoa.

Pro Tips for Making Thai Quinoa Crunch Salad

Perfect Quinoa: Cook the quinoa until fluffy and let it cool completely before toasting to achieve the perfect crunch without burning.
Dressing Consistency: If your dressing is too thick, a dash of water can help achieve a silky, pourable consistency without diluting the flavor.
Spicy Kick: For an extra spicy version, add a touch more chili paste or a sprinkle of fresh sliced chili peppers.
Prep Ahead: You can make the dressing and quinoa ahead of time to streamline the salad assembly when ready to serve.

How to Serve Thai Quinoa Crunch Salad

Garnishes

Garnish this salad with fresh cilantro, a sprinkle of chopped cashews, and a drizzle of sriracha or chili paste for extra heat and flavor. It not only enhances the taste but also makes your salad look extra inviting.

Side Dishes

This salad pairs beautifully with grilled chicken skewers or tofu for a complete meal. A refreshing Thai iced tea or a light soup can round out the meal perfectly.

Creative Ways to Present

Serve in elegant glass bowls to showcase the colorful layers, or create individual portions in mason jars for a fun, portable lunch option. Layered presentations add a delightful visual appeal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Thai Quinoa Crunch Salad in an airtight container in the refrigerator for up to two days. Keep the crispy quinoa separate until you’re ready to serve to maintain its delightful crunch.

Freezing

While it’s best enjoyed fresh, you can freeze the dressing separately in a small airtight container. Before using, thaw in the refrigerator and whisk to recombine.

Reheating

This salad is enjoyed cold, so no reheating is necessary. For the best flavor and texture, assemble fresh with the crispy quinoa just before serving.

FAQs

Can I make the Thai Quinoa Crunch Salad dressing in advance?

Yes, the dressing can be made a day or two in advance and stored in the refrigerator. Just give it a good whisk before use.
What can I use instead of peanut butter in the dressing?

If you’re allergic or avoiding peanuts, almond butter or sunflower seed butter are great alternatives that still provide creaminess and flavor.
How can I add more protein to this salad?

Consider adding grilled chicken, tofu, or shrimp on top of the salad for an extra protein boost.
Is this salad gluten-free?

As long as you use a gluten-free soy sauce, this salad is indeed gluten-free. Double-check all labels if you have specific dietary restrictions.

Final Thoughts

So, there you have it! A Thai Quinoa Crunch Salad that’s as easy to make as it is satisfying to eat. I hope this dish brings as much joy to your table as it does to mine. Don’t forget to share your creations using this delicious recipe!

Thai Quinoa Crunch Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 113 reviews

Author: Megane
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: serves 6
Category: Salad
Method: Stovetop
Cuisine: Thai-inspired
Diet: Vegan

Print Recipe

Description

This vibrant Thai Quinoa Crunch Salad combines fluffy cooked quinoa, crisp slaw, fresh vegetables, and a flavorful peanut dressing for a wholesome and crunchy meal. Topped with toasted quinoa and nuts, it’s perfect for a light lunch or dinner that packs both texture and zest.

Instructions

Prepare the dressing: In a microwave-safe bowl, combine the peanut butter and soy sauce. Microwave for 10 seconds to loosen, then whisk to combine. Add honey, red wine vinegar, lime juice, grated ginger, chili paste, olive oil, and sesame oil. Whisk until smooth. Adjust spice level with extra chili paste if desired. Add water a teaspoon at a time if needed to reach your preferred consistency. Set aside.
Make the crispy quinoa: Heat olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa and cook, stirring frequently for 10-12 minutes, until golden and toasted. Remove from skillet and let cool.
Assemble the salad: In a large bowl, combine the remaining cooked quinoa and half of the dressing, stirring to coat. Add cole slaw mix, diced red bell pepper, green onions, cilantro, and edamame. Toss everything to combine. Add more dressing if desired and toss again. Stir in the chopped cashews.
Serve: Portion the salad into bowls or plates. Top each with the toasted crispy quinoa and additional garnishes like extra cilantro or cashews if preferred. Serve immediately for maximum crunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add the crispy quinoa just before serving to maintain its crunch; it softens quickly if mixed in earlier.
You can customize the spice level by adjusting the amount of chili paste in the dressing.

Nutrition

Serving Size: 1 bowl (approximately 1/6 of the total)
Calories: 330 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 0 mg