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Crunchy Thai Quinoa Salad with Creamy Nut Butter Dressing Recipe

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4.3 from 63 reviews

Crunchy Thai Quinoa Salad is a vibrant and healthy vegan dish featuring a colorful mix of crisp vegetables and fluffy quinoa, all tossed in a creamy, tangy almond dressing. This salad makes a perfect lunch, dinner, or meal prep option packed with fresh flavors and satisfying textures.

  • Total Time: 30 minutes
  • Yield: Serves 4–6

Ingredients

Quinoa

  • 1 cup dried quinoa
  • 1 3/4 cups water
  • 1 teaspoon garlic powder

Vegetables

  • 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

Dressing

  • 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

Toppings (Optional)

  • Handful of peanuts or cashews

Instructions

  1. Cook Quinoa: In a medium pot, combine the quinoa, water, and garlic powder. Bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and allow it to rest uncovered for 10 minutes to finish cooking and cool slightly.
  2. Prepare Dressing: In a small bowl, whisk together the nut butter, pure maple syrup, tamari (or soy sauce), grated ginger, and juice of 1 lime. Add water gradually, one tablespoon at a time, to thin the dressing to your desired consistency. Season with mineral salt to taste and adjust flavors if needed.
  3. Assemble Salad: In a large mixing bowl, combine the cooked quinoa with the diced red bell pepper, cucumber, carrots, shredded red cabbage, sliced scallions, and chopped cilantro. Pour the dressing over the mixture and toss everything well to combine evenly. You can also toss the quinoa and vegetables first and add the dressing when serving, if preferred.
  4. Serve: Divide the salad into individual bowls, optionally top with crunchy peanuts or cashews, and garnish with additional lime wedges for squeezing over the top for extra zest and freshness.
  5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. This salad tastes great chilled or at room temperature, making it ideal for meal prep.

Notes

  • This salad is vegan and gluten-free by default.
  • For a nut-free version, substitute the nut butter and toppings with seed butters and seeds such as sunflower or pumpkin seeds.
  • The quinoa can be cooked ahead of time and stored in the refrigerator to save time.
  • Adjust the amount of lime juice and salt to suit your taste preferences.
  • Adding chili flakes or fresh chili gives the salad a nice spicy kick if desired.
  • Use fresh ginger for the best flavor; ground ginger can be used in a pinch but will alter the taste slightly.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Entree, Salad
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://ellarecipe.com/crunchy-thai-quinoa-salad-with-creamy-nut-butter-dressing-recipe/