Ingredients
Scale
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup carrots, grated
- 2 green onions, sliced
- 1/2 cup cilantro, chopped
- 1/3 cup roasted peanuts, roughly chopped
- 3 tablespoons peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey or agave syrup
- 1 garlic clove, minced
- 1 teaspoon sesame oil
Instructions
- Rinse quinoa under cold water until clear. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, prep the veggies: dice the red bell pepper and cucumber, grate the carrots, and chop green onions and cilantro.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey (or agave), minced garlic, and sesame oil to create the dressing.
- Once quinoa is cooked and slightly cooled, combine it with all the chopped vegetables in a large mixing bowl. Pour dressing over and mix gently until everything is well coated.
- Before serving, sprinkle chopped peanuts on top for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg