Description
Thai Quinoa Salad is a colorful and nutritious dish that combines protein-packed quinoa, crisp vegetables, and a zesty dressing. This vibrant salad is perfect for summer picnics or meal prep, providing a refreshing burst of flavor in every bite. Quick and easy to make, it’s a guaranteed crowd-pleaser that offers versatility for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 1 carrot, grated
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tbsp peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Rinse the quinoa under cold water until clear. In a saucepan, cook with 2 cups of water; bring to a boil then simmer for 15 minutes until liquid is absorbed.
- Chop the red bell pepper, cucumber, carrot, green onions, and cilantro into bite-sized pieces.
- In a small bowl, whisk together peanut butter, soy sauce, sesame oil, and lime juice until smooth.
- Once quinoa is cooked and slightly cooled, combine it in a large bowl with chopped veggies and dressing. Mix well.
- Serve immediately or chill in the fridge for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (210g)
- Calories: 280
- Sugar: 3g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize by adding proteins like grilled chicken or tofu. For extra crunch, sprinkle chopped peanuts on top before serving. Store leftovers in an airtight container for up to three days.