Description
Savor the vibrant flavors of Thailand with this Thai Quinoa Salad, brimming with crisp vegetables and drizzled with a creamy, spicy peanut dressing. This colorful, nutrient-packed dish is perfect for summer barbecues, meal prep, or a delightful lunch. Enjoy the beautiful textures and delicious tastes that will leave your taste buds dancing!
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, shredded
- ½ small head red cabbage, thinly sliced
- 3 tbsp creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh lime juice
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1. Rinse quinoa under cold water to remove bitterness. In a saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff and let cool.
- 2. While quinoa cooks, prepare the vegetables: dice cucumber, slice red and yellow bell peppers, shred carrots, and thinly slice red cabbage.
- 3. For the dressing, mix peanut butter, soy sauce, lime juice, and crushed red pepper flakes in a bowl until smooth.
- 4. In a large bowl, combine cooled quinoa and chopped veggies. Drizzle with spicy peanut dressing and toss gently until well coated.
- 5. Serve in bowls or plates; top with crushed peanuts or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Combining
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg