Description
Dive into the vibrant world of flavors and textures with this Thai Quinoa Crunch Salad! Bursting with fresh vegetables, protein-packed quinoa, and a zesty dressing, this salad is not only visually stunning but also incredibly nutritious. Perfect for busy weeknights, summer picnics, or meal prep, it can be customized with your favorite proteins or nuts to suit your taste. In just 30 minutes, you can whip up a colorful dish that delights the palate and nourishes the body. Whether served as a main course or side dish, this salad is sure to impress family and friends alike!
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil; reduce heat and simmer for about 15 minutes until fluffy.
- Prepare the veggies: In a large bowl, combine red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
- Mix the dressing: Whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper in a small bowl.
- Combine: Pour dressing over the salad mixture; toss gently to combine without mashing vegetables.
- Chill: Refrigerate for at least 30 minutes to let flavors meld.
- Serve & enjoy: Serve cold or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg