Description
This refreshing quinoa salad is packed with colorful vegetables and a creamy peanut dressing, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup roasted peanuts
- 1/4 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for GF)
- 2 tablespoons lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2–3 tablespoons water to thin
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let cool.
- In a large bowl, combine cooked quinoa, shredded carrots, red bell pepper, cucumber, green onions, cilantro, and mint.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add water as needed to reach desired consistency.
- Pour the dressing over the quinoa mixture and toss to combine.
- Garnish with roasted peanuts before serving. Serve chilled or at room temperature.
Notes
- This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg