Description
A refreshing and nutritious salad packed with quinoa, fresh vegetables, and a zesty Thai dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup peanuts, chopped
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, and peanuts.
- In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, ginger, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan option, use agave syrup instead of honey.
- Feel free to add other vegetables like edamame or snap peas.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai Quinoa Crunch Salad, healthy salad, quinoa salad, Thai cuisine