Description
This vibrant Thai Quinoa Salad combines a nutritious blend of quinoa, fresh vegetables, and a tangy peanut dressing. With its balance of sweet, sour, salty, spicy, and umami flavors, this colorful dish is perfect for a light lunch or a refreshing side that’s both satisfying and healthful.
Ingredients
Scale
Salad
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Dressing
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove any bitterness from the natural coating called saponin.
- Cook Quinoa: In a pot, combine the rinsed quinoa with 2 cups of water and bring it to a boil over medium-high heat.
- Simmer Quinoa: Lower the heat, cover the pot, and let the quinoa simmer gently for about 15 minutes until the water is absorbed and the quinoa is tender.
- Rest Quinoa: Remove the pot from heat and let it stand, covered, for 5 minutes to allow the quinoa to steam and fluff up.
- Fluff and Cool: Use a fork to fluff the quinoa, then set it aside to cool to room temperature before mixing.
- Prepare Vegetables: In a large bowl, combine the diced red bell pepper, diced cucumber, shredded carrots, chopped cilantro, and green onions.
- Make Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, and crushed red pepper flakes until smooth and well combined.
- Combine Salad: Add the cooled quinoa to the bowl of mixed vegetables.
- Toss Salad: Pour the peanut dressing over the salad and toss everything together until evenly coated.
- Serve: Serve the Thai Quinoa Salad chilled or at room temperature for a refreshing and nutritious meal.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Adjust the crushed red pepper flakes to control the spiciness as per your preference.
- Allowing the quinoa to cool before mixing prevents the vegetables from wilting.
- This salad keeps well for up to 2 days in the refrigerator but is best enjoyed fresh.
- Add chopped roasted peanuts on top for extra crunch if desired.
