Description
Experience a burst of vibrant flavors and textures with this Thai Quinoa Crunch Salad. Packed with fresh vegetables, nutty quinoa, and a zesty dressing, this salad is not only visually stunning but also a nutritional powerhouse. Perfect for summer barbecues, potlucks, or as a healthy meal prep option, itβs sure to impress your friends and family at any gathering!
Ingredients
Scale
- 1 cup quinoa (red or white)
- 1 cup cucumber, diced
- 1 cup red bell pepper, chopped
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/3 cup peanuts, chopped (lightly toasted)
- 2 limes, juiced
- 2 tbsp toasted sesame oil
- 1 tbsp honey or agave syrup
- 2 tbsp low-sodium soy sauce
- 1 tbsp unseasoned rice vinegar
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil over medium heat, then reduce to low and cover. Cook for about 15 minutes until fluffy.
- While the quinoa cooks, chop the cucumbers, red bell pepper, carrots, and green onions.
- In a small bowl, whisk together lime juice, sesame oil, honey/agave syrup, soy sauce, and rice vinegar.
- In a large mixing bowl, combine cooked quinoa with diced vegetables and cilantro. Drizzle the dressing over the mixture and toss gently until well combined.
- Top with chopped peanuts before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 5g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg