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Thai Quinoa Crunch Salad being tossed with sesame-lime dressing and fresh veggies

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 50 minutes
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.