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Thai Quinoa Salad

Thai Quinoa Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Thai
Servings 4 servings

Equipment

  • 1 medium saucepan with lid
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 small bowl or jar with lid (for dressing)
  • 1 whisk or fork
  • 1 Wooden spoon or spatula
  • 1 serving platter or salad bowl

Ingredients
  

  • 1 cup quinoa uncooked rinsed
  • 2 cup water or vegetable broth
  • 1/2 teaspoon salt divided
  • 1 cup red cabbage shredded
  • 1 cup carrot shredded
  • 1 red bell pepper thinly sliced
  • 1 cup cucumber diced
  • 1/2 cup green onions thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1/2 cup roasted peanuts roughly chopped
  • 1/4 cup roasted cashews roughly chopped optional
  • 1/4 cup creamy peanut butter or almond butter
  • 3 tablespoon lime juice freshly squeezed
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon sesame oil toasted
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1 0.25–0.5 teaspoon red pepper flakes or chili sauce to taste
  • 1 2–3 tablespoons water to thin dressing as needed

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Add the quinoa, water or broth, and 0.25 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover with a lid, and simmer for 12–15 minutes until the liquid is absorbed and quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa sit for 5 minutes to steam.
  • Fluff the quinoa with a fork, spread it on a tray or large plate, and let it cool to room temperature for about 10 minutes.
  • While the quinoa cools, add the shredded cabbage, shredded carrot, sliced red bell pepper, diced cucumber, sliced green onions, chopped cilantro, and chopped mint to a large mixing bowl.
  • In a small bowl or jar, combine peanut butter, lime juice, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, red pepper flakes, and remaining 0.25 teaspoon salt.
  • Whisk or shake the dressing ingredients together until smooth, adding 2–3 tablespoons water a little at a time until the dressing reaches a pourable consistency.
  • Add the cooled quinoa to the bowl with the vegetables and herbs and gently toss to combine.
  • Pour the dressing over the salad and toss until everything is evenly coated.
  • Fold in the chopped roasted peanuts and optional cashews, reserving a small handful for garnish if desired.
  • Taste and adjust seasoning with more lime juice, soy sauce, or chili to your preference.
  • Transfer the salad to a serving bowl or platter and garnish with reserved nuts and extra cilantro or mint if desired.

Notes

For best flavor, let the salad rest in the fridge for 15–30 minutes to allow the quinoa to absorb the dressing and the flavors to meld; if making ahead, keep the nuts separate until just before serving to maintain crunch, and loosen leftovers with a splash of lime juice or water if they thicken in the refrigerator.
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