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Thai Quinoa Crunch Salad: A Refreshing Healthy Delight!


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  • Author: Alfredo
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A refreshing and healthy Thai Quinoa Crunch Salad packed with vibrant vegetables and a flavorful dressing.


Ingredients

Scale
  • 1 cup quinoa, rinsed and drained
  • 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

  1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
  2. In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
  3. In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Serve cold or at room temperature.

Notes

  • For added protein, consider mixing in cooked chicken or tofu.
  • You can substitute the peanuts with sunflower seeds for a nut-free version.
  • Adjust the lime juice and honey to taste for a sweeter or tangier dressing.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Mixing and Chilling
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg