Crunchy Thai Quinoa Salad
Crunchy Thai Quinoa Salad is a vibrant and refreshing dish that combines nutty quinoa with fresh vegetables, all drizzled with a zesty dressing. Perfect for busy weeknights or as a crowd-pleaser at gatherings, this salad is not just nutritious but also visually stunning. Enjoy the explosion of flavors and textures that will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 1 cup quinoa
- 1 cup bell peppers (mixed colors, diced)
- 1 cup cucumber (sliced)
- 1 cup carrots (shredded or julienned)
- ½ cup cilantro (chopped)
- 3 tablespoons lime juice (freshly squeezed)
- 3 tablespoons peanut butter (creamy)
- 1 tablespoon sesame oil
- 2 tablespoons honey or maple syrup
- Chili flakes (optional, to taste)
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a pot over medium heat. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until fluffy. Set aside to cool.
- While quinoa cooks, chop bell peppers, slice cucumbers, and shred carrots into bite-sized pieces.
- In a bowl, whisk together peanut butter, lime juice, sesame oil, and honey/maple syrup until smooth.
- In a large bowl, combine cooled quinoa with chopped veggies and drizzle the dressing on top. Toss gently to coat everything evenly.
- Garnish with cilantro and chili flakes if desired. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding proteins like grilled chicken or tofu. Store leftovers in an airtight container in the fridge for up to three days.