Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup peanut or almond butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine the quinoa, bell pepper, cucumber, carrots, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sesame oil.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Feel free to add your favorite vegetables.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: thai quinoa salad