Description
A colorful and nutrient-packed salad featuring quinoa, fresh veggies, and a zesty dressing, perfect for meal prep or summer picnics.
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 quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.
- In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold or at room temperature, and enjoy the crispy, refreshing crunch!
Notes
Make ahead for deeper flavors. Keep dressing separate if storing leftovers to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg