Easy 20-Minute Thai Quinoa Salad
This Thai quinoa salad is ridiculously quick and easy! I love the vibrant colors, the crunchy texture and the peanut dressing adding the perfect finishing touch, with its creamy, nutty flavor to every bite. Whether you're meal prepping for the week or looking for a quick and healthy lunch, this salad is sure to satisfy.
Ingredients
For Salad:
- ¾ cup uncooked quinoa
- 1/4 cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup peanuts roasted are good
- 1 cup chickpeas boiled and drained
- Fresh lime for a bit of tang
For Peanut Dressing:
- peanut butter
- honey
- soy sauce
- vinegar
- toasted sesame seeds
- fresh garlic
- lime juice
- a dash of sesame oil
- salt and
- Pepper
Instructions
- Rinse ¾ cup of uncooked quinoa under cold water. In a medium saucepan, combine the quinoa with 1 ½ cups of water. Bring it to a boil, then lower the heat, cover, and simmer for about 15 minutes until the water is fully absorbed and the quinoa is light and fluffy. Fluff it with a fork and set aside to cool slightly.
- While the quinoa cooks, Cut or shred the vegetables according to their required form.
- Toast and measure out sesame seeds and roasted peanuts and have 1 cup of boiled, drained chickpeas ready.
- Combine veggies, toasted peanuts and seeds, and chickpeas in a large mixing bowl.
Make the Peanut Dressing
- In a small bowl, whisk together ¼ cup peanut butter, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon toasted sesame seeds, 1 minced garlic clove, 1 tablespoon lime juice, and 1 teaspoon sesame oil. Season with salt and pepper to taste. If the dressing feels too thick, thin it out with a teaspoon or two of water until it’s smooth and pourable.
Assemble the Salad
- Pour the peanut dressing over slightly cooled quinoa in the bowl. Then add the vegetables, peanuts, and chickpeas. Toss thoroughly to ensure all ingredients are evenly coated. Finish with a squeeze of fresh lime juice for a zesty kick, and give it one final gentle mix.
Notes
Recipe Notes
- Gluten-Free Option: Substitute soy sauce with tamari to make the dressing gluten-free.
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra heartiness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; stir before serving to redistribute the dressing.
- Variations: Swap cilantro for parsley or mix in crunchy veggies like bell peppers or cucumber to suit your taste.