Thai Quinoa Crunch Salad (Bright & Crunchy)

This Thai Quinoa Crunch Salad is my go-to when I want something light, crunchy, and genuinely satisfying. It’s full of nutty quinoa, crisp veggies, and a sesame-lime dressing that wakes everything up. I love that it looks dinner-party fancy but uses pantry staples—perfect for busy weeknights or make-ahead lunches.

The first time I tested this, I learned the magic is in the cool-down: when the quinoa is fully cool, the veggies stay crisp and the dressing clings just right. Expect about 20 minutes of prep and cook time, then let it chill for best flavor. You’re going to love this one!

Ingredients for Thai Quinoa Crunch Salad

I always rinse quinoa until the water runs clear—it removes bitterness. My go-to trick is to toast the peanuts (and sesame) for a minute or two for extra aroma.

• 1 cup quinoa (rinsed until water runs clear) – I recommend white or tri-color
• 2 cups water
• 1 red bell pepper, diced – I usually pick a firm, sweet pepper
• 1 cucumber, diced (seed if watery) – my preference is English cucumber
• 1 cup shredded carrots – pro tip: pre-shredded saves time
• 3 green onions, sliced (white & green parts)
• ¼ cup fresh cilantro, chopped
• ¼ cup chopped peanuts (toast 1–2 min, optional)
• 2 tbsp sesame seeds (toast 1–2 min, optional)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp fresh lime juice – I always squeeze right before mixing
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated (microplane works best)
• 1 clove garlic, minced
• Salt & pepper to taste

Step-by-Step Instructions

In my experience, cooling the quinoa completely keeps the salad light and crunchy.

Step 1: Rinse quinoa in a fine-mesh sieve 30–60 seconds until water runs clear. Combine with 2 cups water; bring to a boil, then cover and simmer on low 15 minutes. Remove from heat, rest covered 5 minutes, then uncover and fluff with a fork. Cool completely.

Step 2: Prep veggies: dice pepper and cucumber evenly, shred carrots, slice green onions, and chop cilantro. Uniform cuts improve texture and presentation.

Step 3: Whisk dressing: soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, pepper. Taste—add lime for brightness or honey for balance.

Step 4: In a large bowl, combine cooled quinoa, veggies, peanuts, and sesame seeds. Pour in dressing and toss gently until glossy and evenly coated.

Step 5: Chill 30 minutes. Pro tip: this melds flavors and keeps the quinoa from absorbing too much dressing too fast.

What to Serve with Thai Quinoa Crunch Salad

Bright flavors love contrast and a little richness.

Fresh Spring Rolls (Thai Basil Beef Rolls): Light, herb-packed rolls pair naturally with the salad’s crunch—great as an appetizer.

Grilled Chicken Sweet Potato Bowl: Smoky, satisfying protein to make this a complete dinner plate.

Teriyaki Chicken Stuffed Peppers: Sweet-savory glaze echoes the salad’s sesame-lime notes.

Coconut Chicken Rice Bowl: Creamy coconut flavors play beautifully with bright citrusy dressing. Get the full recipe

Storage & Serving Tips

Store in an airtight container up to 3 days. For the crunchiest bites, keep nuts/seeds separate and sprinkle right before serving.

Serve chilled or at cool room temp. If flavors dull after day two, refresh with an extra squeeze of lime and a pinch of salt. Pro tip: add avocado or grilled tofu just before serving for creaminess.

Conclusion

Thai Quinoa Crunch Salad

A colorful salad with nutty quinoa, crisp vegetables, and a bright sesame-lime dressing. Not a high-protein recipe, but balanced and satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa rinsed until water runs clear
• 2 cups water
• 1 red bell pepper diced
• 1 cucumber diced, seed if watery
• 1 cup shredded carrots
• 3 green onions sliced
• 1/4 cup fresh cilantro chopped
• 1/4 cup peanuts chopped; toast 1–2 min, optional
• 2 tbsp sesame seeds toast 1–2 min, optional
• 3 tbsp soy sauce or tamari for gluten-free
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp fresh ginger grated
• 1 clove garlic minced
• to taste salt and pepper

Equipment

• Medium saucepan
• Large mixing bowl
• Small bowl
• Cutting board
• Knife
• Fine-mesh sieve

Method

 

1. Rinse quinoa in a fine-mesh sieve 30–60 seconds until water runs clear. Combine quinoa and water in a saucepan; bring to a boil, then cover and simmer on low for 15 minutes.
2. Remove from heat and rest covered 5 minutes. Uncover, fluff with a fork, and cool completely (spread on a tray for faster cooling).
3. Dice bell pepper and cucumber (seed if watery); shred carrots; slice green onions; chop cilantro. Optional: toast peanuts and sesame seeds 1–2 minutes.
4. Whisk soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper until smooth and glossy.
5. In a large bowl, combine cooled quinoa, vegetables, peanuts, and sesame seeds. Toss with dressing until evenly coated.
6. Chill 30 minutes before serving to let flavors meld. Adjust with extra lime or salt to taste.

Notes

For gluten-free, use tamari. For nut-free, sub sunflower seeds. Add avocado, grilled tofu, or chicken just before serving. Best within 2–3 days.