Thai Quinoa Salad Recipe
User Reviews
5
Thai Quinoa Salad Recipe
Description
The Thai Quinoa Salad recipe starts with quinoa cooked until tender and fluffy, providing a nutty base that carries the fresh and crunchy vegetables. Shredded carrot and cabbage, along with sliced cucumber and bell pepper, add varied textures and mild sweetness. Salted cashews contribute a contrasting crunch. The scallions and cilantro bring herbaceous aromas and freshness to the mix.
The dressing of toasted sesame oil, tart fresh lime juice, umami-rich fish sauce, honey, aromatic ginger, and pungent garlic creates a bright and complex flavor profile. Tossing the quinoa and vegetables with the dressing while the quinoa is still slightly warm helps absorb the flavors efficiently.
This salad can be served as a light main dish or side, suitable for warm weather meals or as a fresh accompaniment to grilled foods. It holds well refrigerated and can be assembled ahead to blend flavors.
Ingredients
For the Salad:
- 1 cup quinoa dried
- 1 cup carrot shredded
- 1 cup cucumber thinly sliced
- 1 cup red cabbage shredded
- 1 cup red bell pepper thinly sliced
- 1 cup cashews salted
- 1/2 cup scallions chopped
- 1/2 cup cilantro chopped
For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons lime juice fresh
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 tablespoon ginger fresh, shredded
- 1 clove garlic minced
Instructions
- Place the quinoa in a medium sauce pot. Add 2 cups of water, cover, and bring to a boil. Once the water boils, stir the quinoa. Cover again and simmer until the water is absorbed and the spirals start to separate from the seeds, about 15 minutes. Then remove from heat and let the quinoa steam in the pot for another 10 minutes. Remove the lid and fluff with a fork.
- Meanwhile whisk all the dressing ingredients in a small bowl. Slice all the vegetables.
- Once the quinoa has cooled a little, add all the veggies and toss the salad with the dressing. Serve immediately, or cover and refrigerate until ready to serve.
Notes
- This salad can be prepared up to 2 days in advance and refrigerated for convenience and enhanced flavor melding.
- You may use any color quinoa according to preference or availability without significant changes to the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 254kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 480mg | 20% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3520IU | 70% |
| Vitamin C | 34.3mg | 38% |
| Calcium | 38mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
