Description
A vibrant Thai Quinoa Salad bursting with flavors, featuring nutty quinoa, fresh vegetables, and a creamy peanut dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/4 cup green onions, sliced
- 1/2 cup chopped cilantro
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove its natural coating.
- Bring 2 cups of water to a boil in a medium pot.
- Add the rinsed quinoa, cover, and reduce the heat to low.
- Let it simmer for about 15 minutes until the grains are fluffy.
- Cool the quinoa after cooking.
- Dice the red bell pepper, cucumber, and shred the carrots.
- Combine all the chopped veggies in a large mixing bowl.
- Whisk together the peanut butter, soy sauce, lime juice, honey/maple syrup, sesame oil, salt, and pepper until smooth.
- Add the cooled quinoa to the bowl with the vegetables.
- Drizzle the peanut dressing over the top and gently toss everything together.
- Chill for at least 30 minutes or enjoy immediately.
Notes
Allow the salad to chill for maximum flavor infusion. It can be made ahead and will keep well in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg