Ingredients
Scale
- 1 cup quinoa
- 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 (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine quinoa and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Combine veggies: In a large bowl, mix cooled quinoa with red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
- Make the dressing: Whisk together soy sauce, lime juice, honey (or maple syrup), sesame oil, ginger, garlic, salt, and pepper in a small bowl.
- Dress the salad: Pour dressing over the salad mixture and toss gently until well combined.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking involved after quinoa is prepared
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg