thai quinoa crunch salad: a refreshing healthy delight! Recipe
A refreshing and healthy Thai Quinoa Crunch Salad packed with vibrant vegetables and a flavorful dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Thai
- Diet: Vegan
Ingredients
Main Ingredients:
- 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
Dressing:
- 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
- Cook Quinoa: 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.
- Prepare Salad: In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
- Make Dressing: In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.
- Combine: Pour the dressing over the salad and toss to combine.
- Chill: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: 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.
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
