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Thai Quinoa Crunch Salad with colorful vegetables and a zesty dressing

Thai Quinoa Crunch Salad

A vibrant and crunchy salad featuring nutty quinoa and colorful veggies, perfect for a healthy meal that's easy to assemble.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Healthy, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
Vegetable Mix
  • 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 optional, can be omitted
  • 1/2 cup chopped peanuts for crunch
  • 1/4 cup sesame seeds for garnish
Dressing
  • 1/4 cup soy sauce check for gluten-free version if needed
  • 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

Method
 

Cooking Quinoa
  1. In a medium saucepan, combine the rinsed quinoa and water.
  2. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy.
Preparing the Salad
  1. In a large bowl, add the diced red bell pepper, cucumber, shredded carrots, green onions, cilantro, chopped peanuts, and sesame seeds.
  2. In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.
  3. Pour the dressing over the veggie mixture and the cooked quinoa, and toss well to combine.
Chilling
  1. Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.

Notes

For a quicker prep, consider using pre-cooked quinoa and pre-chopped veggies. This salad can be made ahead of time and tastes better after chilling.