Description
A refreshing and nutritious Crunchy Thai Quinoa Salad with a creamy peanut dressing, perfect for a light meal or side dish.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1–2 tablespoons water (to thin, if needed)
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, shredded carrots, red cabbage, green onions, cilantro, and chopped peanuts.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and grated ginger until smooth. If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.
- Pour the peanut dressing over the salad and toss until everything is well coated.
- Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
Notes
- For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.
- Substitute almond butter for peanut butter for a different flavor profile or to accommodate nut allergies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg