Thai Quinoa Crunch Salad (Print)
Colorful quinoa salad with fresh vegetables, crunchy peanuts, and zesty Thai-inspired dressing - a perfect healthy meal option.
# Ingredients:
→ Base
01 -
1 cup quinoa, rinsed and drained
02 -
2 cups water
→ Vegetables & Herbs
03 -
1 cup red bell pepper, diced
04 -
1 cup cucumber, diced
05 -
1 cup shredded carrots
06 -
1 cup green onions, sliced
07 -
1/2 cup fresh cilantro, chopped
→ Toppings
08 -
1/2 cup peanuts, chopped
09 -
1/4 cup sesame seeds
→ Dressing
10 -
1/4 cup soy sauce
11 -
2 tablespoons lime juice
12 -
1 tablespoon honey
13 -
1 tablespoon sesame oil
14 -
1 teaspoon fresh ginger, grated
15 -
1 clove garlic, minced
16 -
Salt and pepper to taste
# Directions:
01 -
In a medium saucepan, combine quinoa and water. Bring to a boil, 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.
02 -
In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
03 -
In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.
04 -
Pour the dressing over the salad and toss to combine.
05 -
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
# Notes:
01 -
For best results, prepare quinoa ahead of time and cool completely before assembling the salad.
02 -
This salad keeps well in the refrigerator for up to 3 days.