Healthy Thai Crunch Quinoa Salad
A vibrant and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing, perfect for lunch or a light dinner.
Ingredients
Grain Base
- 1 cup quinoa Make sure to rinse before cooking.
- 2 cups water For cooking quinoa.
Vegetables
- 1 piece bell pepper, diced Any color bell pepper can be used.
- 1 large carrot, shredded
- 1 piece cucumber, diced Can use English cucumber for less seeds.
- 1 cup red cabbage, shredded
- 1/4 cup cilantro, chopped Fresh cilantro adds flavor.
- 2 pieces green onions, chopped
- 1/4 cup peanuts, chopped Can substitute with sunflower seeds for nut allergies.
Dressing
- 3 tablespoons soy sauce Use low-sodium if preferred.
- 2 tablespoons lime juice Fresh lime juice is recommended.
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup) For a vegan option, use maple syrup.
- to taste Salt and pepper Adjust according to taste.
Instructions
Preparation
- Rinse quinoa under cold water.
- In a medium pot, combine the quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Fluff quinoa with a fork and let it cool.
Mixing Salad
- In a large bowl, combine the cooked quinoa, bell pepper, carrot, cucumber, red cabbage, cilantro, green onions, and peanuts.
Making Dressing
- In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, salt, and pepper.
- Pour the dressing over the salad and toss to combine, adjusting seasoning if necessary.
Serving
- Serve immediately or refrigerate for up to five days.
Notes
The salad can be served chilled or at room temperature. For added texture, sprinkle some extra chopped peanuts on top before serving. It's great for meal prep and can be divided into lunch containers.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 1.5gSodium: 400mgFiber: 6gSugar: 5g
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