Description
A vibrant and nutrient-rich salad that transforms your lunch routine with a delightful explosion of flavors.
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, chopped
- 1 red bell pepper, chopped
- 1 large carrot, grated
- 2 green onions, sliced
- 1/3 cup roasted peanuts
- 1/4 cup fresh cilantro, chopped
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water until the water runs clear. Combine with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Let cool.
- Prepare the vegetables: While the quinoa cools, chop the cucumber, red bell pepper, and grate the carrot.
- Mix the dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce (or tamari), and honey (or maple syrup).
- Combine ingredients: In a large bowl, mix cooled quinoa, chopped vegetables, peanuts, and cilantro. Drizzle dressing over and toss gently.
- Serve and enjoy: Adjust seasoning if necessary. Enjoy chilled or at room temperature.
Notes
Store leftovers in an airtight container for up to three days. Keep the dressing separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, quinoa, healthy lunch, Thai, vegetarian
