Quinoa Salad with Thai Peanut Dressing
This Thai quinoa salad is packed with delicious flavors and vibrant veggies. It's easy to customize with your favorite vegetables. Great for meal prep, picnics, or parties.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 1¾ cups water
- 1 cucumber Lebanese or telegraph
- 1 cup carrots diced
- 1 red capsicum diced
- 3 shallots thinly sliced
- ¼ red cabbage finely sliced
- ½ cup corriander chopped roughly
Dressing Ingredients
- 2 limes freshly juiced
- 1 tbsp soy sauce or tamari
- 2 tsp finely grated ginger
- 2 tbsp honey or maple syrup
- ¼ cup peanut butter or nut butter
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- water to thin if necessary
Instructions
Quinoa
-
Rinse your quinoa really well in cold water. (super important). Pop into a medium sized pot and add the 1¾ cups of water and bring to the boil. Reduce heat and allow to simmer for 15 minutes. Turn off and remove from heat and fluff the grains with a fork and allow to rest for another 10 minutes.
Allow to cool thorougly before adding to the salad bowl.
Dressing
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Whisk together all the dressing ingredients in a small bowl. Add more lime juice and water to thin out according to your taste. *see notes
Salad
-
Into a large bow add all the chopped veggies, cooled quinoa and mix really well. Drizzle the dressing over and toss through gently.
Recipe Notes
It's important to wash your quinoa well to avoid that bitter taste.
Allow the quinoa to cool to room temperature before adding to your salad.
When making the dressing fee free to add a little water to thin if necessary or additional lime juice (adds that little bit of zingy-ness) if your prefer.
Meal Prep: Store salad and dressing separately in the fridge and dress right before serving to avoid it becoming soggy.