Description
This Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette is a vibrant and flavorful dish that combines fluffy quinoa with a variety of fresh vegetables and herbs, all tossed in a zesty and tangy dressing. It’s a perfect light and refreshing meal for any occasion.
Ingredients
Scale
Quinoa:
- 1 cup uncooked quinoa
- 2 cups water
Salad:
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1/2 cup chopped cucumber
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup roasted peanuts, chopped
Lime Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- Salt and freshly ground black pepper, to taste
- Lime wedges for serving (optional)
Instructions
- Rinse the quinoa: Under cold water.
- Cook the quinoa: In a saucepan, combine quinoa and water, bring to a boil, then simmer until tender.
- Prepare the salad: Combine quinoa, vegetables, herbs, and peanuts in a bowl.
- Make the dressing: Whisk together olive oil, lime juice, vinegar, honey, soy sauce, sesame oil, garlic, ginger, salt, and pepper.
- Toss and serve: Pour dressing over salad, toss well, and serve chilled or at room temperature.
Notes
- For extra protein, top with grilled shrimp or chicken.
- This salad keeps well for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (with stovetop quinoa)
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
