Name: Healthy Thai Quinoa Crunch Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water; 1 cup shredded red cabbage; 1 cup julienned carrots; 1 red bell pepper, thinly sliced; 1 cup edamame, shelled and cooked; ½ cup chopped fresh cilantro; ⅓ cup chopped roasted peanuts; For the dressing:; 3 tablespoons creamy peanut butter; 2 tablespoons low-sodium soy sauce; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon toasted sesame oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger

If I Can Make This, Anyone Can

Alright, so let me tell you about the first time I whipped up this Healthy Thai Quinoa Crunch Salad. I had this vague memory of something like it from a friend's potluck—crunchy, zippy, maybe too healthy? Well, one boring Tuesday, while eyeing a sad bag of carrots and almost-forgotten quinoa in the pantry, it hit me to try and recreate it. It wasn't perfect (my first peanut dressing attempt looked like muddy water—rookie move), but hey, by round three? Magic. And now, if I’m being totally honest, I’ve become almost evangelical about this salad. Like, go-on-about-it-at-barbecues level. So you’ve been warned.

Why You’ll Actually Love This Salad

I make this when I need some crunch therapy or my jeans start getting just a tad too cozy around the holidays. My family goes wild for it because it’s the one salad that doesn’t get those polite little side glances at dinner. (Plus, my brother-in-law hates lettuce, but even he asks for the leftovers.) If you’ve ever tried to dress up quinoa and ended up with something that tastes like, I dunno, disappointment? This is the answer. The dressing alone had me licking the spoon, no shame. Sometimes I get frustrated because I never make enough—should probably just start doubling it, but do I ever? Nope.

What You’ll Need (But No Judgment if You Swap Stuff)

1 cup quinoa (I usually go tri-color because it feels a bit fancy, but honestly, any type does the trick. My gran used to insist on a certain brand, but you can skip that drama.)
2 cups water or veggie broth (broth's better, if you’ve got it)
1 big carrot, shredded (or just chop it, if you can’t be bothered with the grater)
1 bell pepper, thinly sliced (red looks the part, but orange is lively too)
2 handfuls red cabbage, shredded (sometimes I just use up bagged coleslaw mix—oops)
1 cup edamame, thawed (peas work in a pinch, but edamame is the real MVP)
3-4 green onions, chopped (spring onions, scallions, whatever you call them)
½ cup roasted peanuts (or cashews, or honestly, sunflower seeds if you’re feeling wild)
3 tablespoon fresh cilantro, chopped (if you’re anti-cilantro, just skip it—it’s divisive)
For the dressing:
- 3 tablespoon creamy peanut butter (don’t panic if it's the runny natural kind, that actually works better)
- 2 tablespoon soy sauce (Tamari if you’re dodging gluten; I do sometimes forget and just use whatever’s on hand)
- 1-2 tablespoon maple syrup or honey (on second thought, I prefer honey here)
- 1 tablespoon rice vinegar OR lime juice (never both—it gets weird)
- 1 teaspoon toasted sesame oil (tiny bottle, massive flavor punch—I once tried olive oil here, it was... not right)
- Pinch of chili flakes (skip or double; your kitchen, your rules)
- 2-3 tablespoon water to thin stuff out

Let’s Throw This Together

Rinse your quinoa (seriously, even if the bag says pre-rinsed, just trust me—one less bitter surprise).
Get that quinoa simmering in water or broth—bring to a bubble, reduce to a gentle simmer, lid on, and ignore it for 15ish minutes. Check if the little curly cues appear. That’s how you know it’s not crunchy anymore. Fluff it up with a fork when it’s done. Don’t panic if it sticks; mine always does a little.
While that’s happening, get all your veggies sorted. Cabbage? Slice it thin and toss it in a big ol' bowl. Carrots grated or hacked up—whatever mood you’re in. Combine with peppers, edamame, onions, and peanuts (this is where I usually sneak a few peanuts for myself, don’t judge).
If you want it warm-ish, add the quinoa straight in while it’s hot. Or let it cool, depends if you like your salad to wilt your greens a bit.
For the dressing: whisk (fork works fine) together peanut butter, soy sauce, sweetener, vinegar or lime, sesame oil, chili, and water. If it looks like it’ll never come together, keep stirring. It’s like a magic trick—just don’t give up. Taste and adjust. (I always, always end up adding extra lime.)
Pour over salad, toss with gusto. Or gently, if you want to keep everything pretty. Top with extra peanuts and cilantro, if you’re feeling chef-y.

Notes: Things I’ve Learned the Hard Way

If you use red cabbage, wear an apron. Unless purple hands are part of your aesthetic.
I thought store-bought peanut sauce would be fine—nope. That homemade dressing is the secret handshake for this dish.
Be generous with the dressing, the quinoa soaks it up. But maybe not too generous.
This actually tastes even better after a night in the fridge (if it lasts!).

Variations: My Kitchen Experiments

Added diced mango once—honestly, game changer. A bit cheeky, but so good.
Subbed sriracha for chili flakes—spicier, but less depth? Not sure I’d do that again.
Once tried tofu cubes on top, but they somehow went a bit rubbery. Maybe my tofu game just isn’t strong, but you live and learn.

Equipment Stuff (Don’t Let Gear Stop You)

Big mixing bowl is key. If you don’t have a grater, just go at those carrots with a peeler or even chop them up—no biggie. I do love my little hand whisk for the dressing, but a fork genuinely works (or just go lid-on-jar, as Bon Appetit suggests).

Storing Leftovers—If You Even Get That Far

I put leftovers in an airtight box and it stays decent for about 3 days (probably could last longer, but in my house it never makes it past lunch the next day). Let it come up to room temp for best flavor, or just eat it fridge-cold. No rules here.

How I Like to Serve It

I bring this out as a side for barbecue chicken, but also love piling it into lettuce cups—something about eating with my hands just makes it taste better. Sometimes, if I'm feeling extra, I sprinkle some crushed up ramen noodles on top (don't come at me—it's a texture thing). My mum, for what it's worth, always adds extra lime at the table. It's kind of become a mini tradition.

Some Tips I Learned After Ruining It Once Or Twice

Let the quinoa cool a bit before adding the other veggies, or you’ll get sad, wilted cabbage (speaking from experience—it wasn’t pretty)
Don’t skip rinsing the quinoa. I tried it once and uh, yeah, it was like eating a sandbox.
The dressing needs to be whisked really well. I once tried to rush it and had weird peanut butter lumps. Not ideal. Just take your time; it'll get there.

FAQs I Get All The Time (And My Honest Replies)

Do I have to use quinoa?: You could try another grain—like bulgur, or even couscous. But honestly, it doesn’t have the same bite. I've done rice once, was okay but not stellar.
How spicy is this?: Totally up to you! I make it mild for my niece, then add chili flakes after. If you love heat, just go wild.
Is it vegan?: If you use maple syrup and make sure your soy sauce isn’t sneaky with fish, yup. Or check out this plant-based version that I sometimes bookmark for ideas.
Can you freeze it?: I wouldn’t. The veggies go mushy and it’s just, well, not worth it. Best eaten fresh or from the fridge.

So there you are—my not-so-secret Healthy Thai Quinoa Crunch Salad. Give it a go, and if you find a shortcut better than mine, let me know. Or don’t. I like having an edge at potlucks!

Healthy Thai Quinoa Crunch Salad