Print

Thai Quinoa Crunch Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thai Quinoa Crunch Salad is a colorful and refreshing dish that combines nutty quinoa with vibrant vegetables, all tossed in a zesty dressing. Perfect for summer gatherings or a light lunch, this salad is not only delicious but also healthy and easy to prepare. Enjoy the delightful crunch and bright flavors that make each bite a celebration of taste!

Ingredients

Scale
  • 1 cup tri-color quinoa
  • 2 cups vegetable broth (or water)
  • 1 medium cucumber, diced
  • 1 cup bell peppers (mix of red, yellow, green), chopped
  • 1 cup carrots, shredded
  • 1 cup red cabbage, finely shredded
  • 1/4 cup fresh cilantro, chopped (optional)
  • Juice of 2 limes
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon fresh ginger, grated

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered until fluffy (about 15 minutes).
  2. While the quinoa cooks, prepare the vegetables: dice cucumber, chop bell peppers, shred carrots, and slice red cabbage.
  3. In a small bowl or jar, whisk together lime juice, sesame oil, honey/maple syrup, soy sauce, and grated ginger.
  4. Once quinoa cools slightly, combine it in a large mixing bowl with all the chopped veggies. Pour dressing over the salad and toss gently to coat.
  5. Garnish with cilantro and sesame seeds if desired. Serve immediately or chill in the fridge for enhanced flavors.

Nutrition

Find it online: https://homechefrecipes.com/thai-quinoa-crunch-salad/