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Vegan Thai Quinoa Salad

A vibrant and nutritious salad featuring crispy vegetables and nutty quinoa tossed in a zesty dressing, perfect for family gatherings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Rinsed before cooking
  • 2 cups water For cooking the quinoa
  • 1 cup red bell pepper, diced Adds sweetness and color
  • 1 cup cucumber, diced
  • 1 cup carrots, grated
  • ½ cup green onions, sliced
  • ¼ cup fresh cilantro, chopped For added flavor
  • ¼ cup peanuts, chopped Optional topping for crunch
Dressing
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice Freshly squeezed for best flavor
  • 1 tablespoon maple syrup Adds sweetness
  • 1 tablespoon sesame oil For nutty flavor
  • 1 clove garlic, minced Enhances the dressing flavor
  • 1 teaspoon grated ginger For a spicy kick

Method
 

Preparation and Cooking
  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and let it cool.
  3. Chop your red bell pepper, cucumber, and grate the carrots. Slice the green onions and chop the fresh cilantro.
Making the Dressing
  1. In a small bowl, whisk together the soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger.
Combining Everything
  1. In a large bowl, combine the cooled quinoa with the chopped vegetables. Pour the dressing over it and toss everything until well-coated.
  2. Sprinkle with chopped peanuts if using, and dig in!

Notes

Let the salad sit for 10-15 minutes after tossing it with the dressing to help the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.