Description
A refreshing and crunchy salad with Thai flavors, featuring quinoa, vegetables, and a peanut dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- For the Dressing:
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2–4 tablespoons water, to thin
Instructions
- Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the vegetables: While the quinoa cooks, slice the bell pepper, cucumber, and julienne the carrot. Chop the cilantro and peanuts.
- Make the dressing: In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, ginger, and garlic. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the salad: In a large bowl, combine the cooked quinoa, bell pepper, cucumber, carrot, and cilantro.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Serve: Garnish with chopped peanuts and serve immediately.
Notes
- For extra crunch, add chopped water chestnuts.
- Adjust the spice level by adding a pinch of red pepper flakes to the dressing.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, Thai salad, crunchy salad, peanut dressing, healthy salad, vegetarian salad