Description
Bursting with crunchy vegetables, fluffy quinoa, and a creamy peanut dressing, this Crunchy Thai Quinoa Salad is a flavor-packed and nutritious meal that’s ready in just 20 minutes.
Ingredients
– 1 cup uncooked quinoa
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1 red bell pepper, diced
– 1/2 cup chopped cilantro
– 1/4 cup roasted peanuts
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons creamy peanut butter
– 1 tablespoon honey
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1 clove garlic, minced
– Juice of 1 lime
– Salt and pepper to taste
Instructions
1. – Cook the quinoa according to package instructions. Fluff with a fork and let cool.
2. – In a large bowl, combine the cooked quinoa, shredded cabbage, carrots, diced bell pepper, and chopped cilantro.
3. – In a small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, sesame oil, ginger, garlic, and lime juice. Season with salt and pepper to taste.
4. – Pour the peanut dressing over the quinoa salad and toss to coat evenly.
5. – Garnish with roasted peanuts and serve chilled or at room temperature.
Notes
– Customize the vegetables based on your preferences.
– For a creamier dressing, add a tablespoon of water or broth to thin it out.
– Refrigerate leftovers for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Main Courses
- Method: Stovetop
- Cuisine: Thai