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–+ servings
Sophie

Thai Quinoa Crunch Salad: A Flavorful Healthy Delight

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup shredded carrots
  • 1 red bell pepper diced
  • 1 cup cucumber diced
  • 1 cup red cabbage shredded
  • 1/2 cup green onions sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts or cashews
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. In a medium saucepan, combine the 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.
  2. In a large bowl, combine the shredded carrots, diced red bell pepper, diced cucumber, shredded red cabbage, sliced green onions, chopped cilantro, and chopped peanuts.
  3. In a small bowl, whisk together the soy sauce, lime juice, honey (or maple syrup), sesame oil, grated ginger, garlic powder, salt, and pepper.
  4. Once the quinoa has cooled, add it to the large bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 600mgFiber: 5gSugar: 5g

Notes

  • For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.
  • Substitute the vegetables with seasonal options like snap peas or edamame for a different crunch.

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