Quinoa with Thai Dressing
Elevate your salad game with this vibrant and flavor-packed Quinoa with Thai Dressing recipe! Perfectly fluffy quinoa forms the base of this dish, combined with crisp red bell pepper, grated carrot, refreshing cucumber, and aromatic fresh cilantro. The zesty homemade Thai dressing, made with lime juice, soy sauce, honey, sesame oil, garlic, and a touch of red chili flakes, ties everything together with a bold, tangy kick. Lightly roasted peanuts add a satisfying crunch, making this dish a perfect balance of textures and flavors. Ready in just 35 minutes, this healthy, gluten-free recipe is ideal as a refreshing side dish or a light, protein-packed main course. Serve it chilled for a vibrant taste of Thailand in every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper
- 1 large carrot
- 1 small cucumber
- 0.5 cup fresh cilantro
- 2 green onions
- 0.25 cup roasted peanuts
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger
- 1 garlic clove
- 0.5 teaspoon red chili flakes
Instructions
Rinse 1 cup of quinoa under cold water to remove any bitterness.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooling, finely dice 1 red bell pepper, peel and grate 1 large carrot, and dice 1 small cucumber.
Chop 0.5 cup of fresh cilantro and thinly slice 2 green onions.
For the dressing, whisk together 2 tablespoons of lime juice, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of sesame oil, 1 teaspoon of freshly grated ginger, 1 minced garlic clove, and 0.5 teaspoon of red chili flakes in a small bowl.
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, grated carrot, diced cucumber, chopped cilantro, and sliced green onions.
Pour the Thai dressing over the quinoa mixture and toss gently to coat everything evenly.
Sprinkle 0.25 cup of roasted peanuts on top and mix lightly.
Taste and adjust seasoning, adding more lime juice, soy sauce, or chili flakes as desired.
Serve immediately or chill in the refrigerator for 20 minutes for enhanced flavors. Serve as a side dish or light main course.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 28.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
