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High Protein Thai Quinoa Crunch Salad

High Protein Thai Quinoa Crunch Salad - recipe card
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This vibrant salad combines protein-rich quinoa and chickpeas with a rainbow of crunchy vegetables, all tossed in a creamy peanut-lime dressing that delivers bold Thai-inspired flavors. Topped with crispy baked tofu and toasted peanuts, every bite offers satisfying crunch and a burst of fresh, zesty taste.

Ingredients

Scale
  • 1 cup (170g) dry quinoa, rinsed
  • 2 cups (480ml) water
  • 1/4 teaspoon fine sea salt
  • 1 block (14-16 oz / 400-450g) extra-firm tofu, pressed and cut into 1/2-inch cubes
  • 2 tablespoons (30ml) low-sodium soy sauce
  • 1 tablespoon (15ml) toasted sesame oil
  • 1 tablespoon (15g) cornstarch
  • 1/4 cup (60g) creamy peanut butter
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) fresh lime juice (from 1 lime)
  • 1 tablespoon (15ml) maple syrup or honey
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4–1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (60ml) water (for dressing)
  • 1 cup (150g) shredded red cabbage
  • 1 large carrot (about 80g), julienned or shredded
  • 1/2 red bell pepper (about 75g), thinly sliced
  • 1/2 cucumber (about 130g), seeded and sliced into half-moons
  • 1/4 cup (15g) fresh cilantro leaves, roughly chopped
  • 1/4 cup (30g) roasted peanuts, roughly chopped
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed

Instructions

  1. Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for at least 1 minute. This removes the bitter saponin coating. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of fine sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the water. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. While the quinoa cooks, preheat the oven to 400°F (200°C). Press the tofu for at least 10 minutes to remove excess moisture — this helps it crisp up in the oven. Cut the pressed tofu into 1/2-inch cubes and place them in a medium bowl.
  3. In the bowl with the tofu, add the soy sauce, toasted sesame oil, and cornstarch. Gently toss until the tofu is evenly coated. The cornstarch will create a crispy exterior when baked. Spread the tofu cubes in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, turning halfway through, until golden and crisp. Set aside to cool.
  4. In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, maple syrup, minced garlic, grated ginger, red pepper flakes, and 1/4 cup of water. Whisk until smooth and emulsified. If the dressing is too thick, add an extra tablespoon of water at a time until it reaches a pourable consistency. Set aside.
  5. In a large mixing bowl, combine the cooked quinoa, shredded red cabbage, julienned carrot, sliced bell pepper, cucumber, and drained chickpeas. Toss to distribute the vegetables evenly.
  6. Pour the peanut-lime dressing over the quinoa mixture and toss well to coat every ingredient. Taste and adjust seasoning — add a pinch of salt or a squeeze of lime if needed.
  7. Add the crispy tofu cubes and chopped cilantro to the salad, and gently fold them in so the tofu stays crunchy.
  8. Divide the salad among four bowls. Top each serving with a generous sprinkle of roasted peanuts and serve immediately. The salad can also be chilled for 30 minutes to let the flavors meld, but the tofu will lose some crispness.
  9. If making ahead, store the dressing separately and add just before serving to keep the salad crunchy.

Notes

Storage: Store the salad (without dressing) in an airtight container in the refrigerator for up to 4 days. Keep the dressing in a separate jar for up to 5 days. The crispy tofu is best eaten fresh but can be stored separately and reheated in an air fryer at 350°F (175°C) for 5 minutes to restore crispness. Freezing is not recommended due to the fresh vegetables and crispy tofu. To boost protein further, add 2 cups of shredded rotisserie chicken breast (about 36g protein per serving) or 1/2 cup of edamame per serving. For a spicier kick, add more red pepper flakes or a drizzle of sriracha.

Nutrition

Keywords: high protein salad, Thai quinoa salad, quinoa crunch salad, Thai peanut dressing, vegetarian salad, healthy lunch, meal prep salad, crispy tofu, high fiber salad, gluten free salad

Find it online: https://thehighproteinrecipes.com/high-protein-thai-quinoa-crunch-salad-recipe/