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Thai Quinoa Crunch Salad

Thai Quinoa Crunch Salad: A Zesty Bowl of Freshness!

Discover a vibrant Thai Quinoa Crunch Salad, packed with fresh ingredients and zesty flavors—perfect for a healthy meal!
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Healthy Light Meals
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed
  • 1 ¾ cups water for cooking quinoa
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 unit bell pepper thinly sliced
  • 1 unit cucumber diced
  • ½ cup fresh cilantro chopped
  • ¼ cup green onions sliced
  • ⅓ cup chopped peanuts for topping
For the Dressing
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon brown sugar
  • 1 clove garlic minced
  • 1 unit red chili pepper chopped
  • to taste salt
  • to taste black pepper

Equipment

  • Saucepan
  • fine mesh sieve
  • Mixing Bowl
  • Whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water in a fine-mesh sieve and drain thoroughly.
  2. Cook rinsed quinoa in a saucepan with 1 ¾ cups of water. Bring to a boil, then simmer covered for 15 minutes.
  3. Fluff the cooked quinoa with a fork and let it cool to room temperature.
  4. Combine dressing ingredients in a small bowl and whisk until mixed.
  5. In a large bowl, combine cooled quinoa with salad ingredients and toss gently.
  6. Pour dressing over the salad and toss until well-coated.
  7. Sprinkle chopped peanuts on top just before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 400mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Best enjoyed fresh.

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