Description
Experience a vibrant burst of flavor and texture with this Crunchy Thai Quinoa Salad, drizzled in a creamy peanut dressing that will leave you craving more!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 medium red bell pepper, diced
- 1 whole cucumber, thinly sliced
- 2 medium carrots, grated
- 4 green onions, chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- Juice of 1 lime
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let sit covered for an additional 5 minutes before fluffing with a fork.
- While quinoa cooks, chop the red bell pepper, slice cucumber, grate carrots, and chop green onions. Place all vegetables in a large mixing bowl.
- In a separate bowl, mix together peanut butter, soy sauce, honey, and lime juice. Add warm water as needed for desired consistency and whisk until smooth.
- Once quinoa has cooled slightly, add it to the vegetable mixture. Pour dressing over salad and toss gently until well coated.
- Sample your salad and adjust seasoning as needed; add more lime juice or soy sauce if desired.
- Transfer salad to serving bowls or plates. Garnish with extra chopped peanuts or cilantro if desired. Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 270
- Sugar: 6g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg