Crunchy Cashew Thai Quinoa Salad Recipe

If you’re craving something that’s healthy, hearty, and absolutely bursting with flavor, let me introduce you to my obsession: Crunchy Cashew Thai Quinoa Salad! Imagine a bowl loaded with vibrant veggies, chewy quinoa, creamy peanut dressing, and the satisfying snap of roasted cashews. It’s a vegan, gluten-free powerhouse that’s easy to prep but feels like a celebration with every bite.

Ingredients You’ll Need

The ingredients for Crunchy Cashew Thai Quinoa Salad are delightfully simple, but each one brings its own essential color, crunch, and flavor. Don’t skip the peanut dressing—every component is there to make your salad sing!

• Quinoa: The backbone of the salad—nutty, protein-rich, and soaks up the flavors of the dressing beautifully.
• Red cabbage: Brings vibrant purple color and the absolute best crunchy texture.
• Red bell pepper: Adds sweet juiciness and bright red pops throughout.
• Red onion: Just a little for sharpness. Dice finely so it doesn’t overpower.
• Shredded carrots: Sweet, colorful, and the perfect match for the Thai-inspired flavors.
• Cilantro: Freshness overload! If you’re not a fan, you can swap for parsley, but cilantro really sings here.
• Green onions: For a mild, zesty bite and extra color in each bite.
• Cashew halves (or peanuts): The real heroes of the crunch. I love using honey-roasted cashews for a tiny hint of sweetness.
• Optional edamame or chickpeas: Wonderful for extra protein and texture—go for it if you want even more heartiness.
• Fresh lime: A squeeze just before serving totally wakes up all the flavors.
• All-natural peanut butter: This is the base of that creamy, savory-sweet dressing you’ll want to drizzle on everything.
• Freshly grated ginger: Grated gives the brightest, most invigorating kick—skip powdered if you can.
• Gluten-free soy sauce (or coconut aminos): Adds all the umami depth and keeps things gluten-free.
• Honey (or agave/maple syrup): For balancing out the tang and saltiness in the dressing.
• Rice vinegar or red wine vinegar: Lends gentle acidity to keep the flavors light and zippy.
• Sesame oil and olive oil: A combo for nutty richness—a little goes a long way.
• Water: Just to thin the dressing to your perfect creaminess if needed.

Variations

The beauty of Crunchy Cashew Thai Quinoa Salad is how endlessly customizable it is. Whether you’re working with what’s in your fridge or tweaking for your own tastes, there are so many ways to make this salad your own!

• Add tofu or grilled chicken: Want more protein? Toss in cubes of baked tofu or shredded chicken for a satisfying twist.
• Make it extra spicy: Love heat? Add sliced Thai chiles, a pinch of red pepper flakes, or a drizzle of sriracha to the dressing.
• Try almond butter or sunflower seed butter: Swap in your favorite nut or seed butter if peanut isn’t your thing or for nut allergies.
• Pile on extra veggies: Snap peas, cucumbers, or even thinly sliced kale fit beautifully here for more color and crunch.

How to Make Crunchy Cashew Thai Quinoa Salad

Step 1: Cook and Cool the Quinoa

Start by bringing 1 ½ cups of water to a boil in a medium saucepan. Add the uncooked quinoa, re-cover, and reduce to a simmer. In about 15 minutes, your quinoa should have soaked up all the water—fluff it up with a fork, spread it in a big bowl, and give it about 10 minutes to cool slightly. This step sets the perfect texture for your Crunchy Cashew Thai Quinoa Salad!

Step 2: Whip Up the Creamy Peanut Dressing

While your quinoa is cooling, grab a microwave-safe bowl and add your peanut butter and honey (or agave for vegans). Microwave for about 20 seconds—just enough to warm it up. Whisk in grated ginger, soy sauce, vinegar, sesame oil, and olive oil until it’s smooth and pourable. If it’s too thick, a splash of water does the trick for that dreamy consistency.

Step 3: Dress the Quinoa

Add most of the dressing to the cooled quinoa, tossing gently to coat each grain. Don’t worry if you don’t use it all—you can always add more later! I like the flavors to mingle for a few minutes before adding the veggies.

Step 4: Add the Veggies, Cashews, and Toss

Stir in the shredded cabbage, red bell pepper, red onion, carrots, cilantro, and any optional edamame or chickpeas. When everything is evenly distributed and gorgeously colorful, top with plenty of crunchy cashew halves and a sprinkle of green onion. Give it another light toss, and you’re set!

Step 5: Serve (and Squeeze Lime!)

This salad is delicious chilled or at room temperature. Just before serving, a generous squeeze of fresh lime over the bowl brightens every flavor and ties it all together. Taste and adjust with more dressing, lime, or a sprinkle of extra cashews, if you like.

How to Serve Crunchy Cashew Thai Quinoa Salad

Garnishes

For an extra pop, I love scattering more chopped cashews, a handful of fresh cilantro or mint, and thinly sliced green onions right before serving. If you want a little heat, sprinkling toasted sesame seeds or sliced fresh chiles takes your Crunchy Cashew Thai Quinoa Salad to the next level!

Side Dishes

This salad shines all on its own, but it’s also perfect alongside grilled tofu, veggie spring rolls, or even simply cooked shrimp or chicken if you’re not keeping things vegan. A bowl of miso soup on the side makes it a seriously satisfying meal.

Creative Ways to Present

Spoon your Crunchy Cashew Thai Quinoa Salad into crisp lettuce cups for a fun hand-held appetizer, or pile it into mason jars for adorable meal-prep lunches. Try serving it on a big platter, family-style, topped with extra lime wedges and a “choose your own” garnish bar at your next gathering—it always wows a crowd!

Make Ahead and Storage

Storing Leftovers

One of the best things about Crunchy Cashew Thai Quinoa Salad is how well it keeps! Store any leftovers in an airtight container in the fridge for up to 4 days—the flavors just get bolder and the crunch stays surprisingly fresh.

Freezing

This isn’t a salad I recommend freezing—the raw veggies lose their fantastic texture. But you can freeze cooked quinoa on its own for quicker weekday assembly. Simply defrost and toss with fresh ingredients.

Reheating

You won’t need to reheat this salad—it’s best served chilled or at cool room temperature! If you’ve made it ahead, just give it a good stir and maybe a fresh squeeze of lime before serving.

FAQs

Final Thoughts

If you’re looking for a salad that’s vibrant, filling, and a little bit addictive, you absolutely have to try Crunchy Cashew Thai Quinoa Salad. Trust me, it’s the kind of recipe that brings joy to your table—so grab your fork, share with friends, and enjoy every colorful, crunchy bite!

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