Thai Quinoa Salad
A vibrant and crunchy quinoa salad with a delicious peanut dressing, perfect for meal prep or a quick lunch.
Ingredients
For the salad
- 1 cup quinoa, rinsed well Make sure to rinse until water runs clear.
- 2 cups water For cooking quinoa.
- 1 cup bell pepper, diced Any color; feel free to mix them.
- 1 cup cucumber, diced Use fresh and crunchy cucumbers.
- 1 cup carrots, grated Adds a sweet crunch.
- 1/2 cup red cabbage, shredded Optional; adds color and crunch.
- 1/4 cup green onions, chopped For extra flavor.
- 1/3 cup cilantro, chopped Optional; adjust according to taste.
For the dressing
- 1/2 cup creamy peanut butter Choose creamy for best results.
- 2 tablespoons soy sauce Full-salt preferred.
- 1 tablespoon lime juice Freshly squeezed is ideal.
- 1 teaspoon honey or maple syrup For balance; adjust sweetness to taste.
- to taste salt and pepper Use to season the dressing.
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed and quinoa is fluffy.
- In a large bowl, combine diced bell pepper, cucumber, carrots, red cabbage, green onions, and cilantro.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, salt, and pepper until smooth.
- Add the cooked quinoa to the vegetable mixture and pour the peanut dressing over it.
- Toss everything together until well combined and adjust seasoning if necessary.
- Serve immediately or refrigerate for later. This salad is great for meal prep!
Notes
If your peanut butter is super thick, add a splash of warm water while whisking to achieve a silky consistency. Adjust lime and salt to taste after mixing.