Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
A vibrant salad featuring fluffy quinoa, fresh vegetables, and a zesty lime vinaigrette, perfect for meal prep and summer gatherings.
Servings: 4 servings
Calories: 230kcal
Ingredients
Salad Ingredients
- 1 cup cooked quinoa (cooled) Fluffy and nutty base providing protein and fiber.
- 1/2 cup shredded carrots Adds color and sweet, earthy flavor.
- 1 cup diced cucumber Juicy and refreshing with delightful crunch.
- 1/2 pieces red bell pepper, thinly sliced Enhances salad's visual appeal with sweet tangy flavor.
- 1/4 cup chopped fresh cilantro Adds freshness and aromatic qualities.
- 2 tablespoons chopped fresh mint Gives a refreshing twist.
- 1/4 cup chopped green onions Lends mild onion flavor and green color.
- 1/4 cup chopped peanuts (for garnish) Provides crunch and saltiness.
Dressing Ingredients
- 3 tablespoons fresh lime juice Bright and zesty, invigorates the dish.
- 2 tablespoons rice vinegar Adds subtle tanginess.
- 1 tablespoon soy sauce (or tamari) Enhances flavor without overpowering.
- 1 tablespoon honey or maple syrup Balances acidity.
- 1 teaspoon sesame oil Adds nutty depth of flavor.
- 1 clove garlic, minced Brings warmth and savory note.
- pinch red pepper flakes (optional) Adds a little kick.
Instructions
Preparation
- In a large mixing bowl, combine the cooled quinoa, shredded carrots, diced cucumber, sliced bell pepper, chopped cilantro, mint, and green onions.
Mix the Dressing
- In a small bowl, whisk together the fresh lime juice, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and red pepper flakes (if using).
Toss the Salad
- Pour the dressing over the salad ingredients and gently toss until evenly coated.
Garnish and Serve
- Top with chopped peanuts and additional herbs, and let chill in the refrigerator for about 10 minutes before serving.
Notes
Rinse quinoa before cooking to remove bitterness. Customize with added protein like chicken or shrimp, and swap veggies as desired.