What makes this quinoa salad unique?

This salad stands out due to its creamy peanut dressing, which makes for an irresistible flavor pairing with fresh vegetables. Additionally, the high protein content from quinoa and peanuts really elevates this dish, making it a great meal option.

Can I make this salad ahead of time?

Yes, definitely! This salad can be made 1-2 days in advance and stored in the refrigerator. Just remember to give it a good stir before serving, as the dressing may settle.

Is this salad gluten-free?

Yes, this Thai Quinoa Peanut Salad is gluten-free as long as you use gluten-free soy sauce or coconut aminos. Quinoa is naturally gluten-free, making it a great choice for gluten sensitivity.

What kind of variations can I experiment with?

You can customize this salad by adding various vegetables or swapping out the peanut butter for almond or cashew butter. Adding proteins like grilled chicken, shrimp, or edamame can make it heartier.

How long will this salad last in the fridge?

The Thai Quinoa Peanut Salad can be stored in the fridge for about 3 days. It may lose some freshness, so it's best to consume it within this timeframe for optimal taste.

Thai Quinoa Peanut Salad: Delicious and Healthy Delight

Ingredients

Scale

1 cup Quinoa
2 cups Water
1 cup Bell peppers, diced
1 cup Cucumber, diced
1 cup Carrots, grated
1/2 cup Green onions, sliced
1/2 cup Peanuts, chopped
1/4 cup Peanut butter
2 tablespoons Soy sauce
2 tablespoons Lime juice
1 tablespoon Honey
1 teaspoon Garlic, minced
Salt and pepper, to taste

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Instructions

Rinse the quinoa under cold water to remove any bitter residue.
In a medium pot, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Let sit covered for another 5 minutes before fluffing with a fork.
While quinoa cools, make the dressing by mixing peanut butter, soy sauce, lime juice, honey, and minced garlic in a small bowl until smooth.
In a large bowl, combine the cooked quinoa, diced bell peppers, cucumber, grated carrots, sliced green onions, and chopped peanuts. Pour the dressing over the salad and mix until well coated. Season with salt and pepper to taste.

Notes

Salad can be served chilled or at room temperature. Great for picnics or potlucks.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg