Name: Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup dried quinoa; 1 3/4 cups water; 1 teaspoon garlic powder; 1 large red bell pepper, cored and diced; 1 cucumber, diced; 1 cup carrots, diced; 1/4 red cabbage, shredded; 2–3 scallions, thinly sliced; 1/2 cup cilantro (lightly packed), chopped; 4 tablespoons nut butter (peanut, almond, cashew, or sun butter); 2 tablespoons pure maple syrup; 1 teaspoon tamari, nama shoyu, soy sauce, or coconut aminos; 1 inch knob of ginger, minced or grated; Juice of 1 lime (plus extra lime wedges for serving); Mineral salt, to taste; Handful of peanuts or cashews

Jump to Recipe· 4.3 from 63 reviews

If you are craving a vibrant, fresh, and oh-so-satisfying meal, this Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe is exactly what your lunchbox or dinner plate needs. Imagine a colorful medley of crisp veggies paired with fluffy quinoa, all coated in a luscious, creamy nut butter dressing that bursts with Thai-inspired flavors. It’s a perfect balance of texture and taste, vegan-friendly, and ready in just 30 minutes. Whether you’re meal prepping for the week or serving guests, this salad brings together health and indulgence in the most delightful way.

Ingredients You’ll Need

The image shows an overhead view of various fresh ingredients placed on a white marbled surface. At the top, there are three white bowls with quinoa, purple shredded cabbage, and chopped carrots from left to right. Below them are three more white bowls containing diced red bell peppers, sliced cucumbers, and orange carrot slices. In the center are three small glass bowls with dark brown liquid, light brown liquid, and a wooden spoon holding a light brown paste. At the bottom left is a fresh piece of ginger root, and on the right is a bunch of green cilantro next to two halves of a lime. The layout is neat and colorful, showing a variety of textures and colors from white, purple, green, orange, and brown. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this salad plays an essential role in creating a refreshing dish full of texture, flavor, and color. From the nutty quinoa base to the crunchy veggies and creamy dressing, every component is simple yet crucial to the overall experience.

1 cup dried quinoa: The protein-rich grain forms a fluffy, satisfying foundation.
1 3/4 cups water: Needed to cook the quinoa perfectly light and tender.
1 teaspoon garlic powder: Adds a subtle depth of savory flavor to the quinoa.
1 large red bell pepper, cored and diced: Brings a juicy crunch and vibrant color.
1 cucumber, diced: Offers refreshing, hydrating crispness.
1 cup carrots, diced: Adds natural sweetness and crunch.
1/4 red cabbage, shredded: Gives a beautiful purple hue and satisfying texture.
2 – 3 scallions, thinly sliced: Imparts a mild oniony zest.
1/2 cup cilantro, chopped (lightly packed): Infuses herbaceous brightness.
Handful of peanuts or cashews (optional): For extra nutty crunch and protein.
4 tablespoons nut butter (peanut, almond, cashew, or sun butter): The luscious base of the creamy dressing.
2 tablespoons pure maple syrup: Adds just the right touch of natural sweetness to balance savory flavors.
1 teaspoon tamari, nama shoyu, soy sauce or coconut aminos: Delivers umami and saltiness.
1 inch knob of ginger, minced or grated: Provides a zingy, aromatic kick.
1 – 2 limes, divided: Fresh lime juice brightens and lifts all the flavors.
Mineral salt, to taste: Enhances every component with subtle seasoning.

How to Make Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe

Step 1: Cook the Quinoa

Start with rinsing your quinoa to remove any natural bitterness, then add it to a medium pot along with water and garlic powder. Bring it to a boil, cover, reduce heat, and let it simmer gently for about 15 minutes until all the liquid has absorbed. Once done, fluff the quinoa with a fork and let it rest to cool slightly. This process gives you a fluffy texture that’s perfect for mixing with crunchy veggies.

Step 2: Prepare the Creamy Nut Butter Dressing

While the quinoa cooks, whisk together your choice of nut butter with pure maple syrup, tamari (or your chosen soy alternative), freshly grated ginger, and the juice of one lime in a small bowl. Add water a tablespoon at a time until you achieve a silky, pourable consistency. Taste your dressing and season with mineral salt as needed. This dressing is the magic that transforms fresh ingredients into a harmonious Thai-inspired feast.

Step 3: Chop the Veggies

Create a rainbow of colors and crunch by dicing the red bell pepper, cucumber, carrots, shredding red cabbage, and thinly slicing the scallions. Chop your cilantro last to preserve its fresh flavor. All these fresh vegetables bring vibrant textures and nourishing vitamins to the salad, making every bite exciting and healthy.

Step 4: Assemble the Salad

In a large mixing bowl, combine the slightly cooled quinoa with the colorful veggies and cilantro. Drizzle the creamy nut butter dressing over the top, then toss everything gently until each bite is coated beautifully. For an extra layer of crunch and protein, sprinkle chopped peanuts or cashews if you like.

Step 5: Final Touch and Serve

Spoon the salad into your serving bowls or plates, then add a fresh squeeze of lime on top for a punch of citrusy brightness. The contrast between crunchy textures, creamy dressing, and fresh lime makes this salad irresistible. Now you’re ready to enjoy a delicious, wholesome meal that feels like a celebration on your plate.

How to Serve Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe

A large white bowl filled with a layered salad sits on a white marbled surface. The bottom layer is light tan quinoa, covering the whole bowl evenly. On top, starting from the left to right, there are four distinct vegetable layers: bright green cucumber chunks mixed with fresh green herbs, small orange carrot cubes sprinkled with green onion pieces, red bell pepper pieces, and shredded purple cabbage with green onion over it. A woman's hand is squeezing green herbs over the salad from the left side. Around the bowl, there are two halves of green lime, a small wooden bowl of chopped green onions on the top right, another wooden bowl of green herbs on the bottom right, and a small jar filled with brown dressing on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of crushed peanuts or cashews elevates the crunch factor and adds a delightful nutty flavor. A few fresh cilantro leaves or thinly sliced scallions on top give a fresh, polished finish. A wedge of lime on the side invites everyone to add a bit more zest just before digging in.

Side Dishes

This salad stands strong as a main dish but pairs beautifully with light sides like spring rolls, steamed edamame, or fresh mango slices for a tropical twist. For a heartier meal, grilled tofu or tempeh complements the flavors and keeps the meal plant-based yet satisfying.

Creative Ways to Present

For a festive gathering, serve this salad in individual mason jars or colorful bowls layered with quinoa, veggies, and dressing separately for on-the-go mixing. Another fun idea is to use large lettuce leaves as edible wraps, spooning the salad mixture inside for handheld bites packed with texture and flavor.

Make Ahead and Storage

Storing Leftovers

This salad stores beautifully for lunches or dinner leftovers. Keep it in an airtight container in the refrigerator for up to 4 to 5 days. To maintain crunch, store the crunchy nuts separately and add just before serving. The flavors actually meld and deepen after a day or two, making your salad even more delicious.

Freezing

Because of the fresh vegetables and creamy dressing, this salad does not freeze well. The texture of the veggies will suffer and the dressing may separate, so it’s best to enjoy it fresh or refrigerated within a few days.

Reheating

Since the salad is best served fresh or chilled, reheating is not recommended. If you prefer, you can gently warm the quinoa portion alone and then toss it with fresh veggies and dressing at serving time for a slightly warm version.

FAQs

Can I use other grains besides quinoa?

Absolutely! Brown rice, bulgur, or couscous can be good substitutes, but quinoa is preferred for its light texture and protein content that perfectly complements the creamy dressing and crunchy veggies.

What nut butter works best for the dressing?

Peanut butter is classic and pairs wonderfully, but almond, cashew, or even sunflower seed butter are excellent alternatives that bring their own unique flavors. Choose unsweetened versions for the best balance.

Is this salad gluten-free?

Yes! When using tamari or coconut aminos instead of regular soy sauce, this dish is completely gluten-free and safe for those with gluten sensitivities.

Can I make this salad ahead of time for meal prep?

Definitely! Just store the dressing separately and toss it with the quinoa and veggies right before eating to keep everything fresh and crunchy throughout the week.

How can I add more protein to this salad?

Adding a handful of toasted peanuts or cashews is great, or you can serve the salad alongside grilled tofu, edamame, or chickpeas to boost protein content while keeping it vegan and wholesome.

Final Thoughts

There is something truly special about the Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe that makes it a go-to meal for anyone wanting fresh flavors packed into one bowl. It’s colorful, nourishing, and absolutely bursting with diverse textures that keep you coming back for more. I can’t wait for you to try it and see how this vibrant salad brightens up your mealtime routine!