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.
Ingredients
Units
Scale
Dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
- 2 teaspoons fresh grated ginger
- 1 teaspoon chili paste
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Salad
- 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
- 1 tablespoon olive oil
- 1 (14-ounce) package cole slaw mix
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 2/3 cup chopped cilantro
- 1 1/2 cups shelled edamame
- 1/2 cup chopped salted cashews
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
