This vibrant and refreshing Thai quinoa salad is a perfect blend of flavors and textures. Nutty quinoa is combined with crisp vegetables, fresh herbs, and a zesty peanut dressing, creating a satisfying and healthy meal. This salad is packed with protein, fiber, and an array of vitamins and minerals, making it a nutritious choice for any time of day.
Ingredients
- 1 cup Quinoa
- 2 cup Cold water
- 1 Red bell pepper
- 1 Carrot
- 1 Cucumber
- None cup Red cabbage
- 4 Onion
- None cup Cilantro
- None cup Mint leaves
- None cup Peanut butter
- 2 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 Garlic clove
- 1 Ginger
Instructions
Cook the quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let the quinoa cool.
Prepare the vegetables
While the quinoa is cooking, dice the red bell pepper and cucumber. Grate the carrot. Thinly slice the red cabbage. Chop the green onions, fresh cilantro, and fresh mint leaves.
Make the peanut dressing
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and sesame oil until smooth. Mince the garlic clove and grate the ginger, then add them to the dressing. Squeeze the juice of the lime into the dressing and whisk until well combined.
Assemble the salad
In a large bowl, combine the cooled quinoa, diced red bell pepper, grated carrot, diced cucumber, sliced red cabbage, chopped green onions, cilantro, and mint leaves. Pour the peanut dressing over the salad and toss until all the ingredients are evenly coated.
Serve
Serve the Thai quinoa salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy this delicious and healthy salad as a main course or side dish.
Nutrition Facts
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