Description
A vibrant, nutrient-packed salad combining quinoa with fresh vegetables, rich in protein, fiber, and vitamins.
Ingredients
Scale
1 cup quinoa
2 cups water
1 bell pepper, chopped
2 carrots, grated or julienned
1 cucumber, sliced
1 cup red cabbage, finely shredded
2 green onions, chopped
½ cup peanuts
¼ cup fresh cilantro
Juice of 1 lime
2 tablespoons fish sauce
1 tablespoon honey or agave syrup
Instructions
- Rinse quinoa under cold water. In a saucepan, combine with water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff and let cool.
- While quinoa cooks, prepare vegetables: chop bell peppers, grate carrots, slice cucumber, shred red cabbage.
- In a dry skillet, toast peanuts over medium heat until golden brown, about 5 minutes.
- Make dressing by whisking lime juice, fish sauce, and honey/agave in a small bowl.
- In a large bowl, combine cooled quinoa, vegetables, and peanuts. Pour dressing and toss gently.
- Garnish with cilantro and lime wedges. Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
For a vegetarian option, substitute fish sauce with soy sauce. Use maple syrup for a vegan sweetener. Store salad in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, quinoa, Thai, vegetarian, healthy, crunchy
