Description
This Thai Quinoa Peanut Salad is a vibrant, nutritious dish perfect for a light lunch or a wholesome side. Packed with fresh vegetables, protein-rich quinoa, and a flavorful peanut dressing, it combines crunchy textures with tangy and savory flavors for a refreshing salad that’s both satisfying and easy to prepare.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 2 cups water
- 1 cup bell peppers, diced
- 1 cup cucumber, diced
- 1 cup carrots, grated
- 1/2 cup green onions, sliced
Dressing and Toppings
- 1/2 cup peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the Quinoa: Thoroughly rinse the quinoa under cold water to remove any bitterness caused by the natural saponins coating the seeds.
- Cook the Quinoa: In a medium pot, combine rinsed quinoa and water. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the water is fully absorbed by the quinoa.
- Rest and Fluff: Remove the pot from heat and let it sit covered for 5 minutes to allow the quinoa to steam gently. Then fluff with a fork to separate the grains.
- Prepare the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, toss together the cooked quinoa, diced bell peppers, cucumber, grated carrots, sliced green onions, and chopped peanuts.
- Add Dressing: Pour the peanut dressing over the salad and mix thoroughly to ensure all ingredients are coated evenly.
- Season: Taste and season the salad with salt and pepper according to your preference.
- Serve: Enjoy the salad chilled or at room temperature as a fresh and healthy meal.
Notes
- Quinoa can be cooked ahead and stored in the refrigerator for up to 3 days, making meal prep easier.
- For a spicier kick, add a teaspoon of chili flakes or sriracha to the dressing.
- Peanuts can be substituted with cashews or almonds if preferred.
- This salad is a great vegan option when using maple syrup or agave nectar instead of honey.
- Ensure the soy sauce is gluten-free if necessary to accommodate dietary restrictions.
