Description
A fresh and crunchy Thai-inspired quinoa salad packed with vibrant flavors and textures.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 1 cucumber, diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Cook quinoa in water or vegetable broth according to package instructions. Let it cool.
- In a large bowl, combine quinoa, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- In a small bowl, whisk together lime juice, soy sauce, honey, sesame oil, ginger, and garlic.
- Pour dressing over the salad and toss gently.
- Top with roasted peanuts before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add cooked chicken or tofu for extra protein.
- Adjust dressing ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Thai quinoa crunch salad, healthy quinoa salad, vegetarian Thai salad