Description
A fresh and vibrant Thai Quinoa Salad featuring a colorful mix of diced bell pepper, cucumber, shredded carrots, and fragrant herbs, tossed with a zesty peanut-lime dressing. Perfect as a nutritious, flavorful side or light meal with a delightful balance of sweet, spicy, and tangy flavors.
Ingredients
Scale
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetables & Herbs
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Dressing
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Rinse Quinoa: Rinse quinoa thoroughly under cold running water to remove any bitterness from its coating.
- Cook Quinoa: In a pot, combine rinsed quinoa and water. Bring the mixture to a boil over medium-high heat.
- Simmer Quinoa: Reduce heat to low, cover the pot, and let it simmer gently for 15 minutes until the water is absorbed and quinoa is tender.
- Rest Quinoa: Remove the pot from heat and let it sit, covered, for 5 minutes to allow quinoa to steam and fluff up.
- Fluff and Cool: Fluff the quinoa with a fork and allow it to cool to room temperature.
- Prepare Vegetables: In a large bowl, combine the diced red bell pepper, diced cucumber, shredded carrots, chopped cilantro, and chopped green onions.
- Make Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and crushed red pepper flakes until smooth and well combined.
- Combine Salad: Add the cooled quinoa to the bowl with vegetables. Pour the prepared dressing over and toss everything gently to combine evenly.
- Serve: Serve the salad chilled or at room temperature as a refreshing side dish or light meal.
Notes
- Make sure to rinse quinoa well before cooking to avoid a bitter taste.
- You can substitute peanut butter with almond butter or tahini for different flavor profiles or to cater to allergies.
- For extra protein, add grilled chicken or tofu to the salad.
- This salad can be stored in the refrigerator for up to 2 days; toss again before serving if dressing settles.
- Add chopped peanuts or cashews for crunch before serving if desired.
