Description
A refreshing and nutritious Thai Quinoa Salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, and peanuts if using.
- In a small bowl, whisk together the soy sauce, lime juice, honey or maple syrup, sesame oil, ginger, garlic, and red pepper flakes.
- Pour the dressing over the salad and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, consider adding grilled chicken or tofu.
- Feel free to substitute vegetables based on seasonal availability, such as adding snap peas or corn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg