Description
A delicious and nutritious salad featuring quinoa tossed with fresh veggies and a creamy Thai peanut dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey or agave syrup
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Rinse the quinoa under cold water, then combine with water in a pot. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, shredded carrots, green onions, and cilantro.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, and red pepper flakes until smooth.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For extra protein, add grilled chicken or tofu.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg