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Thai Quinoa Crunch Salad

Zesty Thai Quinoa Crunch Salad for Healthy Happy Meals

This Thai Quinoa Crunch Salad is a quick, gluten-free dish packed with crunch and flavor, perfect for meal prep or as a refreshing side.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse before cooking
  • 2 cups water Essential for cooking quinoa
  • 1 medium red bell pepper Can be substituted with yellow or orange
  • 1 medium cucumber Zucchini can serve as an alternative
  • 1 cup shredded carrots Slice into matchsticks if not shredding
  • 1/4 cup green onions Chives are a milder option
  • 1/4 cup fresh cilantro Parsley works as a substitute
  • 1/3 cup chopped peanuts Sunflower seeds can replace for nut-free option
  • 2 tablespoons sesame seeds Hemp seeds can be used as an alternative
For the Dressing
  • 3 tablespoons soy sauce Gluten-free tamari can be used
  • 2 tablespoons lime juice Lemon juice can be a good substitute
  • 1 tablespoon honey Use maple syrup for a vegan option
  • 1 tablespoon sesame oil Olive oil is a great alternative
  • 1 tablespoon grated fresh ginger Ground ginger works in smaller amounts
  • 1 clove garlic Omit for a milder taste
  • salt Adjust according to your preference
  • pepper Adjust according to your preference

Equipment

  • Medium Saucepan
  • fine-mesh strainer
  • large mixing bowl
  • small bowl
  • Spatula

Method
 

Preparation Steps
  1. Rinse quinoa under cold running water for about 1-2 minutes until the water runs clear.
  2. Combine rinsed quinoa with water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool in a large bowl.
  4. Chop red bell pepper, cucumber, and green onions into bite-sized pieces; shred carrots; chop cilantro.
  5. In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, minced garlic, salt and pepper.
  6. In the large bowl of cooled quinoa, add the vegetables, chopped peanuts, and sesame seeds; fold together.
  7. Pour dressing over the mixture, toss to combine until evenly coated.
  8. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This salad is great for meal prep! Make it a day in advance and store in an airtight container in the fridge for up to 3 days.

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