Description
Experience a vibrant explosion of flavors with this Crunchy Thai Quinoa Salad, drizzled in a creamy peanut dressing. This quick and easy dish is packed with colorful vegetables and fluffy quinoa, making it an eye-catching addition to any meal. Perfect for weekday lunches or as a stunning side at gatherings, this salad combines nutrition and flavor in every bite.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium red bell pepper, diced
- 2 medium carrots, shredded
- ½ medium cucumber, thinly sliced
- 3 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 3 tbsp smooth peanut butter
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tbsp honey or maple syrup
Instructions
- Rinse quinoa under cold water. Combine with 2 cups water in a saucepan; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
- While quinoa cooks, chop red bell pepper, shred carrots, slice cucumber, and chop green onions and cilantro.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth.
- In a large mixing bowl, combine cooled quinoa and vegetables. Pour dressing over the mixture and toss gently to coat.
- Chill for at least 30 minutes before serving; enjoy immediately if you're eager.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 5g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg