Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
A vibrant and nutritious dish combining quinoa, fresh vegetables, and a zesty lime vinaigrette, perfect for a light meal or as a side dish.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Ingredients
- 1 cup cooked quinoa (cooled)
- 1/2 cup shredded carrots
- 1 cup diced cucumber
- 1/2 unit red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts (for garnish)
Dressing Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari) Use tamari for gluten-free option
- 1 tablespoon honey or maple syrup Use maple syrup for vegan option
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 pinch of red pepper flakes (optional)
Instructions
Preparation
- Begin by adding the cooked and cooled quinoa to a large mixing bowl.
- Next, toss in the shredded carrots, diced cucumber, and thinly sliced red bell pepper.
- Sprinkle the chopped cilantro, mint, and green onions on top.
Mixing the Dressing
- In a separate small bowl, whisk together the fresh lime juice, rice vinegar, soy sauce (or tamari), honey (or maple syrup), sesame oil, minced garlic, and a pinch of red pepper flakes.
Combining Elements
- Pour the prepared dressing over the quinoa and vegetable mixture.
- Gently toss everything together, ensuring that each ingredient is evenly coated.
Garnishing and Serving
- Top your salad with chopped peanuts and additional herbs.
- For best flavor, chill in the refrigerator for about 10 minutes before serving.
Notes
Prep in advance by cooking the quinoa a day ahead. Swap in seasonal veggies or add diced avocado for creaminess. Store in an airtight container for up to three days.