Description
This Crunchy Thai Quinoa Salad combines fluffy quinoa, crisp fresh vegetables, and a creamy ginger-lime nut butter dressing for a colorful, satisfying meal. Finished with fresh cilantro, scallions, and optional crunchy peanuts or cashews, it’s perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 cup dried quinoa
- 1 3/4 cups of water
- 1 teaspoon garlic powder
- 1 large red bell pepper, cored and diced
- 1 cucumber, diced
- 1 cup carrots, diced
- 1/4 red cabbage, shredded
- 2 – 3 scallions, thinly sliced
- 1/2 cup cilantro (lightly packed), chopped
- handful of peanuts or cashews, optional
- 4 tablespoons nut butter (peanut, almond, cashew, or sun butter)
- 2 tablespoons pure maple syrup
- 1 teaspoon tamari, nama shoyu, soy sauce or coconut aminos
- 1 inch knob of ginger, minced or grated
- 1 – 2 limes, divided
- mineral salt, to taste
Instructions
- Rinse the quinoa under cold water and drain well.
- Add the quinoa, water, and garlic powder to a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until the quinoa absorbs the water and becomes tender.
- Remove from heat, let rest briefly with the lid on, then fluff with a fork. Spread out and allow the quinoa to cool completely.
- Dice the red bell pepper, cucumber, and carrots. Shred the red cabbage, thinly slice the scallions, and chop the cilantro.
- In a small bowl, whisk together the nut butter, maple syrup, tamari, minced or grated ginger, and juice from one lime until smooth and creamy.
- Taste the dressing and adjust with additional lime juice or mineral salt as needed.
- Add the cooled quinoa and prepared vegetables to a large mixing bowl. Pour the dressing over the mixture and toss until evenly coated.
- Add the chopped cilantro and sliced scallions, then toss again.
- If using, sprinkle the peanuts or cashews over the salad just before serving.
- Taste and adjust the seasoning with additional lime juice or mineral salt. Serve chilled or at room temperature.
Notes
- Use peanut, almond, cashew, or sunflower seed butter according to preference.
- For the freshest texture, store the dressing separately and toss with the salad shortly before serving.
- Add optional peanuts or cashews just before serving to keep them crunchy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1/4
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Crunchy Thai Quinoa Salad, Thai quinoa salad, quinoa vegetable salad, quinoa salad with peanut dressing, ginger lime dressing, vegan quinoa salad, healthy lunch salad