Description
A fresh and flavorful Thai-inspired quinoa salad packed with crunchy vegetables and a tangy dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cup shredded purple cabbage
- 1 carrot, julienned
- 1/2 cucumber, diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook quinoa in water or vegetable broth according to package instructions. Let cool.
- In a large bowl, combine cooked quinoa, bell pepper, cabbage, carrot, cucumber, cilantro, and green onions.
- In a small bowl, whisk together lime juice, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes.
- Pour dressing over the salad and toss to combine.
- Top with roasted peanuts before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra protein, add grilled chicken or tofu.
- Make it vegan by using maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: thai quinoa crunch salad, healthy quinoa salad, vegetarian thai salad