Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
This delightful salad combines fluffy quinoa with crunchy vegetables and fragrant herbs, all tossed in a tangy lime vinaigrette for a refreshing meal or side dish.
Servings: 4 servings
Calories: 210kcal
Ingredients
Salad Ingredients
- 1 cup cooked quinoa (cooled) Fluffy and slightly nutty, quinoa provides a wholesome source of protein.
- 1/2 cup shredded carrots Adds a beautiful orange hue and satisfying texture.
- 1 cup diced cucumber Refreshing and juicy for hydration and a crisp bite.
- 1/2 each red bell pepper, thinly sliced Adds sweetness, aroma, and a splash of color.
- 1/4 cup chopped fresh cilantro Brings vibrancy and distinct flavor.
- 2 tablespoons chopped fresh mint Adds a burst of freshness.
- 1/4 cup chopped green onions Brings a slight bite to the mix.
- 1/4 cup chopped peanuts (for garnish) Elevates texture and flavor.
Lime Vinaigrette
- 3 tablespoons fresh lime juice Zesty and tangy, it's the star of the dressing.
- 2 tablespoons rice vinegar Adds acidity and slight sweetness.
- 1 tablespoon soy sauce (or tamari) For umami depth; tamari is gluten-free.
- 1 tablespoon honey or maple syrup Balances the acidity with a touch of sweetness.
- 1 teaspoon sesame oil Nutty and rich, elevates flavor.
- 1 clove garlic, minced Adds warmth and a slight kick.
- pinch red pepper flakes (optional) For those who like a little heat.
Instructions
Preparation
- In a large mixing bowl, combine the cooled quinoa with shredded carrots, diced cucumber, thinly sliced red bell pepper, and chopped cilantro, mint, and green onions.
Dressing
- In a small bowl, whisk together fresh lime juice, rice vinegar, soy sauce (or tamari), honey or maple syrup, sesame oil, minced garlic, and red pepper flakes if desired.
Mixing
- Pour the dressing over the quinoa mixture and toss gently but thoroughly to coat.
Serving
- Sprinkle chopped peanuts and more herbs on top for garnish, and allow the salad to chill for about 10 minutes before serving.
Notes
Make quinoa in advance; it can be refrigerated for up to five days. For a vegan option, substitute honey with maple syrup. Consider adding other vegetables like bell peppers or radishes for more crunch.