Thai Quinoa Crunch Salad (Print Version)
Vibrant Thai-inspired quinoa salad with fresh vegetables, crunchy peanuts, and zesty lime-ginger dressing.
# Ingredients:
→ Base
01 -
1 cup quinoa, rinsed and drained
02 -
2 cups water
→ Vegetables & Herbs
03 -
1 cup red bell pepper, diced
04 -
1 cup cucumber, diced
05 -
1 cup shredded carrots
06 -
1 cup green onions, sliced
07 -
1/2 cup fresh cilantro, chopped
→ Garnish
08 -
1/2 cup peanuts, chopped
09 -
1/4 cup sesame seeds
→ Dressing
10 -
1/4 cup soy sauce
11 -
2 tablespoons lime juice
12 -
1 tablespoon honey
13 -
1 tablespoon sesame oil
14 -
1 teaspoon fresh ginger, grated
15 -
1 clove garlic, minced
16 -
Salt and pepper to taste
# Steps:
01 -
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 completely.
02 -
In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
03 -
In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper until well blended.
04 -
Pour the dressing over the salad and toss thoroughly to ensure even coating.
05 -
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
06 -
Serve cold or at room temperature as a main dish or side.
# Notes:
01 -
For added protein, consider mixing in cooked chicken or tofu.
02 -
You can substitute the peanuts with sunflower seeds for a nut-free version.
03 -
Adjust the lime juice and honey to taste for a sweeter or tangier dressing.