Thai Quinoa Salad

Short Description

Thai Quinoa Salad is a vibrant, nutrient-rich dish that combines fluffy quinoa with an array of crisp vegetables and a flavorful peanut dressing. This salad offers a delightful balance of textures and tastes, making it a perfect choice for a light lunch, dinner, or meal prep option.

Why You’ll Love This Recipe

• Nutrient-Dense: Packed with protein-rich quinoa and a variety of fresh vegetables, this salad is both satisfying and wholesome.
• Flavorful Dressing: The peanut dressing adds a creamy, savory element that complements the crispness of the vegetables.
• Versatile: Easily customizable with your favorite vegetables or proteins to suit your preferences.
• Make-Ahead Friendly: Ideal for meal prep, as it stores well and the flavors meld beautifully over time.
• Diet-Friendly: Naturally gluten-free and vegan, accommodating various dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Quinoa
• Water
• Red cabbage
• Carrots
• Red bell pepper
• Edamame
• Green onions
• Cilantro
• Roasted peanuts

For the Peanut Dressing:

• Creamy peanut butter
• Low-sodium soy sauce or tamari
• Honey or maple syrup
• Rice vinegar
• Toasted sesame oil
• Fresh ginger
• Lime juice
• Red pepper flakes

Directions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer until water is absorbed and quinoa is tender. Fluff with a fork and let it cool.
2. Prepare the Vegetables: While the quinoa is cooking, shred the red cabbage, grate the carrots, dice the red bell pepper, and chop the green onions and cilantro.
3. Make the Dressing: In a bowl, whisk together peanut butter, soy sauce or tamari, honey or maple syrup, rice vinegar, sesame oil, grated ginger, lime juice, and red pepper flakes until smooth.
4. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, prepared vegetables, and edamame. Pour the dressing over the salad and toss to combine.
5. Serve: Garnish with roasted peanuts and additional cilantro if desired. Serve immediately or refrigerate for later use.

Servings and Timing

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Variations

• Protein Addition: Add grilled chicken, tofu, or shrimp for extra protein.
• Nut-Free Option: Substitute sunflower seed butter for peanut butter and omit peanuts.
• Spice Level: Adjust red pepper flakes to control the heat.
• Vegetable Variations: Incorporate other vegetables like cucumbers, snap peas, or kale based on availability and preference.

Storage/Reheating

• Storage: Store the salad in an airtight container in the refrigerator for up to 4 days. For optimal freshness, keep the dressing separate and add it just before serving.
• Reheating: This salad is best enjoyed cold or at room temperature. If desired, gently warm in the microwave, but note that the texture of the vegetables may change.

FAQs

What type of quinoa is best for this salad?

White quinoa is commonly used for its light texture, but red or tri-color quinoa can add a nuttier flavor and a more robust texture.

Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. Store the components separately and combine them before serving to maintain freshness.

Is there a substitute for peanut butter in the dressing?

Almond butter or sunflower seed butter can be used as alternatives to peanut butter, keeping in mind that the flavor profile will change slightly.

How can I make this salad gluten-free?

Ensure that you use gluten-free tamari instead of soy sauce to make the salad gluten-free.

Can I add fruit to this salad?

Yes, adding fruits like mango or pineapple can introduce a sweet contrast to the savory elements of the salad.

What other dressings can I use?

A sesame ginger dressing or a lime vinaigrette can be used as alternatives to the peanut dressing for a different flavor profile.

How do I keep the vegetables crisp?

Store the vegetables separately from the dressing and combine them just before serving to maintain their crispness.

Is this salad suitable for vegans?

Yes, by using maple syrup instead of honey in the dressing, the salad is vegan-friendly.

Can I use frozen vegetables?

Frozen edamame can be used; ensure they are thawed before adding to the salad. Fresh vegetables are recommended for the best texture.

How can I enhance the flavor of the quinoa?

Cooking quinoa in vegetable broth instead of water can add extra flavor to the base of the salad.

Conclusion

Thai Quinoa Salad is a delightful fusion of textures and flavors, offering a nutritious and satisfying meal option. Its versatility allows for customization to suit various dietary preferences and tastes. Whether prepared for a quick lunch, a light dinner, or meal prep, this salad is sure to become a favorite in your culinary repertoire.

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