Description
A vibrant and crunchy salad packed with fresh veggies, quinoa, and a zesty dressing that nourishes and delights.
Ingredients
Scale
- 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
- 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
- In a medium saucepan, combine the quinoa and water. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is completely absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, shredded carrots, green onions, cilantro, chopped peanuts, and sesame seeds.
- In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated fresh ginger, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine all the vibrant colors and flavors.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
- Serve cold or at room temperature for a refreshing experience!
Notes
Great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking needed after quinoa preparation
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg