If you’re on the hunt for something fresh, vibrant, and layered with texture, my Thai Quinoa Crunch Salad is about to become your new obsession. This protein-packed salad delivers a rainbow of veggies, perfectly nutty peanut-lime dressing, and—here’s the kicker—a sprinkle of irresistibly crispy quinoa for the ultimate crunch. It’s hearty enough for lunch, lively enough for dinner, and the flavors just sing in every bite!
Why You’ll Love This Recipe
- Next-Level Crunch: Crispy toasted quinoa and fresh veggies bring each bite a satisfying, craveable texture that outshines any boring salad.
- Big Thai Flavors (No Fuss): The zingy peanut-lime dressing infuses every forkful with creamy, tangy-sweet, and spicy notes—no fancy skills required.
- Meal Prep Champion: This salad holds up beautifully for days, making it perfect for healthy lunches or entertaining a crowd on demand.
- Naturally Gluten-Free: With a few easy swaps, it fits almost any diet while remaining loaded with plant-based protein and fiber.
Ingredients You’ll Need
This Thai Quinoa Crunch Salad might look colorful and complex, but the magic is in simple, everyday ingredients that strike just the right balance of flavor, crunch, and freshness. Each item plays an important role in building a salad that’s never, ever boring.
- Quinoa: Our protein-rich base—light, fluffy, and the star of that crunchy topping!
- Cole Slaw Mix: Packs in color and crunch with shredded cabbage and carrots, making prep a breeze.
- Red Bell Pepper: Bright, sweet, and a feast for the eyes (and palate!).
- Green Onions: Lends a gentle bite and a pop of freshness throughout.
- Chopped Cilantro: Essential for that unmistakable Thai salad flavor and herby brightness.
- Shelled Edamame: Brings additional protein, vibrant green color, and a lovely tender texture.
- Salted Cashews: Their creamy crunch is a must for true Thai crunch salad lovers.
- Creamy Peanut Butter: The backbone of our dreamy, Thai-inspired dressing.
- Low Sodium Soy Sauce: Adds balanced saltiness without overpowering.
- Honey: Provides a gentle sweetness to smooth out the savory and tangy notes.
- Red Wine Vinegar: Offers a hit of acidity that brightens the whole dish.
- Fresh Lime Juice: Zippy citrus brings balance to the peanut dressing.
- Fresh Grated Ginger: Adds fiery warmth, signature to Thai cuisine.
- Chili Paste: For a customizable spicy kick—totally up to you.
- Olive Oil & Sesame Oil: Both boost the richness and nuttiness of the dressing, as well as help fry the quinoa to crispy perfection.
Variations
Part of the fun with Thai Quinoa Crunch Salad is how delightfully easy it is to riff on, so you can make it your very own. Try out these swaps or additions to match your pantry, dietary needs, or what makes your tastebuds happiest!
- Go Vegan: Swap the honey for maple syrup or agave in the dressing, and you’ve got a fully plant-based meal.
- Add More Heat: Increase the chili paste or toss in thinly sliced Thai chiles for an extra fiery salad.
- Peanut-Free: Use almond or sunflower seed butter in the dressing and eliminate peanuts for allergy-friendly crunch.
- Protein Boost: Grilled shrimp, shredded chicken, or baked tofu would take this salad to main-course superstar status.
- Extra Veggie Crunch: Throw in shredded carrots, snap peas, or cucumber slices for extra color and bite.
How to Make Thai Quinoa Crunch Salad
Step 1: Make the Creamy Thai Dressing
Start by gently heating the peanut butter and soy sauce in a microwave-safe bowl to loosen the peanut butter—just 10 seconds does the trick! Whisk them together until smooth, then whisk in honey, red wine vinegar, lime juice, fresh ginger, chili paste, olive oil, and sesame oil. If you like it extra spicy, add a touch more chili paste. Too thick? A splash of water brings it right to a luscious, pourable consistency.
Step 2: Toast the Quinoa to Crispy Perfection
Heat a smidge of olive oil in a nonstick skillet. Add about ½ cup cooked quinoa and stir frequently over medium-high heat for 10–12 minutes until it’s deeply golden and crunchy. This step is what gives the Thai Quinoa Crunch Salad its irresistible texture. Set it aside to cool—don’t sneak too much for snacking!
Step 3: Prep and Toss the Main Salad
In a large mixing bowl, combine the remaining cooked quinoa with half of your glorious Thai-inspired dressing. Add the cole slaw mix, diced red bell pepper, green onions, cilantro, and edamame. Give everything a good toss so the dressing begins to coat those crisp, colorful veggies.
Step 4: Assemble and Garnish for Maximum Crunch
Toss in the salted cashews and the remaining dressing (as much or as little as you like!) until everything glistens. Portion the salad into bowls, then top with your cooled crispy quinoa. Add a last flourish of cilantro, extra cashews, and a swipe of sriracha or chili paste for extra flair before serving. That’s your Thai Quinoa Crunch Salad masterpiece, ready to devour!
Pro Tips for Making Thai Quinoa Crunch Salad
- Ultra-Crunchy Quinoa: Make sure your quinoa is fully cooled and dry before toasting to achieve the best golden crispiness—moist quinoa will steam, not crunch!
- Dress to Impress: Always give your dressing a taste and adjust the lime, honey, or chili paste to match your mood—balance is key in Thai flavors.
- Pre-Chop for Speed: Use pre-chopped cole slaw mix and frozen shelled edamame for a quick, fuss-free weeknight dinner or lunch prep.
- Double Up on Crunch: Don’t skimp on the crispy quinoa topping and chopped cashews—they are what make this salad stand out from the pack!
How to Serve Thai Quinoa Crunch Salad
Garnishes
This salad truly shines with a bit of extra color and heat. A final flurry of fresh cilantro, extra chopped cashews, a few slivers of red chili, or a generous zigzag of sriracha all make the Thai Quinoa Crunch Salad pop with vibrancy and flavor at the table. You can even finish with thinly sliced green onions for a cool, crisp bite.
Side Dishes
While hearty enough to star on its own, this salad pairs beautifully with simple sides. I love serving it alongside Vietnamese spring rolls, grilled shrimp skewers, or a coconut lime soup for a light and zesty meal. You could also tuck it into lettuce wraps if you’re feeling playful!
Creative Ways to Present
For entertaining, layer the salad in individual cups or mason jars with the crispy quinoa and cashews on top for a gorgeous grab-and-go option. Or create a “DIY salad bar” so everyone can customize their own Thai Quinoa Crunch Salad to personal tastes. It’s even tasty wrapped in rice paper for picnic-perfect salad rolls!
Make Ahead and Storage
Storing Leftovers
Thai Quinoa Crunch Salad holds up surprisingly well! Store any leftovers in an airtight container in the fridge for up to 3 days. For best crunch, keep the crispy quinoa and extra cashews in a separate container and sprinkle them on just before eating.
Freezing
Freezing isn’t recommended, as the fresh veggies and herbs will lose their snappy texture. However, you can freeze cooked, plain quinoa in advance and thaw as needed to speed up meal prep for your next Thai Quinoa Crunch Salad!
Reheating
This salad is best enjoyed cold or at room temperature—you don’t need to reheat it! If you’ve kept the crispy quinoa separately, just bring everything to room temp, assemble, and enjoy those lively Thai flavors in each bite.
FAQs
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Can I make Thai Quinoa Crunch Salad ahead for meal prep?
Absolutely! Assemble the salad and keep the dressing, crispy quinoa, and cashew toppings separate. Toss everything together just before serving for the freshest texture and flavor throughout the week.
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How can I make the salad spicier or milder?
To make it spicier, add more chili paste, sliced Thai chiles, or a squirt of sriracha. If you prefer milder flavors, simply use less chili paste or skip the extra spicy garnishes—the base salad is wonderfully balanced as is.
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Is Thai Quinoa Crunch Salad gluten-free?
Yes! Just be sure to use certified gluten-free soy sauce or substitute with tamari for a 100% gluten-free option. It’s a terrific choice for anyone looking to avoid gluten without sacrificing taste.
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What can I substitute for cashews or peanuts if I have a nut allergy?
Try using roasted sunflower seeds or pumpkin seeds for similar crunch without the nuts. For the dressing, swap peanut butter for sunflower seed butter to keep that creamy richness without allergens.
Final Thoughts
This Thai Quinoa Crunch Salad is pure joy in a bowl—fresh, colorful, and bursting with bold flavor and crunch in every bite. I hope you find as much happiness in making and sharing this salad as I do. Grab your favorite veggies, whip up that dreamy peanut dressing, and treat yourself (and your loved ones) to this crowd-pleasing dish soon!
Print
Thai Quinoa Crunch Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 6
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Quinoa Crunch Salad is a delightful mix of flavors and textures, with a creamy peanut dressing, crunchy vegetables, and toasted quinoa for added crispiness.
Ingredients
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
- optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste
Instructions
- Prepare the dressing: Add the peanut butter and soy sauce in a microwave-safe bowl. Heat for 10 seconds to thin it slightly, and whisk together. Whisk in the remaining dressing ingredients. Add more chili paste if you would like more spice. If the dressing is too thick, add in a teaspoon of water at a time until desired consistency is reached. Set aside.
- Make the Crispy Quinoa: Place oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa to the skillet and cook, stirring frequently for 10-12 minutes until golden and toasted. Set aside to cool.
- Assemble the Salad: Place the remaining quinoa in a large bowl. Pour half of the dressing onto the quinoa and stir to coat. Add the cole slaw mix, red pepper, onions, cilantro, and edamame into the same bowl. Mix the salad together combining the quinoa and the vegetables. Add the remaining dressing, or as much as you prefer, to the salad and toss to coat. Lastly, add in the cashews and lightly toss.
- Portion the salad into bowls and top with the toasted quinoa and any additional garnishes.
- Serve immediately.
Notes
- This salad can be customized with your favorite vegetables or protein sources.
- Adjust the spice level by adding more or less chili paste.
- For a nut-free version, you can substitute sunflower seed butter for the peanut butter.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
