Description
This Thai Quinoa Crunch Salad is a vibrant celebration of colors and textures, combining the wholesome goodness of quinoa with fresh vegetables and a zesty Thai-inspired dressing. Perfect as a light meal or a side dish, it’s packed with flavor and nutrients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 bell pepper
- 1 cucumber
- 1 carrot
- fresh cilantro
- fresh mint
- ½ cup chopped peanuts
- 2 limes (juice)
- 3 tablespoons tamari (or soy sauce)
- 1 tablespoon honey (or maple syrup)
- grilled chicken or shrimp (optional)
- tofu (optional)
Instructions
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let cool.
- While the quinoa is cooking, chop 1 bell pepper, 1 cucumber, and 1 carrot into small, bite-sized pieces. If you’re using any additional vegetables, prepare those as well.
- In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of tamari (or soy sauce), and 1 tablespoon of honey (or maple syrup). Adjust the taste according to your preference.
- In a large bowl, combine the cooled quinoa, chopped vegetables, a handful of fresh cilantro, and mint. Pour the dressing over the mixture and toss until everything is well-coated.
- Gently fold in ½ cup of chopped peanuts or your choice of nuts to add some crunch.
- Taste and adjust seasonings if needed. Serve chilled or at room temperature for a refreshing meal!
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg