Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
A vibrant and refreshing salad featuring quinoa, fresh vegetables, and aromatic herbs, topped with a zesty lime vinaigrette.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Ingredients
- 1 cup cooked quinoa (cooled) Provides a nutty base
- 1/2 cup shredded carrots Adds crunch and sweetness
- 1 cup diced cucumber Provides hydration and crisp texture
- 1/2 red bell pepper thinly sliced Adds sweetness and vibrancy
- 1/4 cup chopped fresh cilantro Offers freshness
- 2 tablespoons chopped fresh mint Adds coolness and aroma
- 1/4 cup chopped green onions Provides mild onion flavor
- 1/4 cup chopped peanuts For garnish, adds crunch
Dressing Ingredients
- 3 tablespoons fresh lime juice Brightens the dish
- 2 tablespoons rice vinegar Adds tanginess
- 1 tablespoon soy sauce (or tamari) Enhances overall flavor
- 1 tablespoon honey or maple syrup Balances the dressing
- 1 teaspoon sesame oil Adds nutty flavor
- 1 clove garlic, minced Infuses aromatic warmth
- 1 pinch red pepper flakes Optional for heat
Instructions
Preparation
- In a large mixing bowl, combine the cooked quinoa, shredded carrots, diced cucumber, thinly sliced red bell pepper, chopped cilantro, chopped mint, and green onions. Stir everything together until mixed well.
- In a smaller bowl, whisk together the fresh lime juice, rice vinegar, soy sauce (or tamari), honey (or maple syrup), sesame oil, minced garlic, and red pepper flakes (if using) to make the dressing.
- Pour the prepared dressing over the quinoa and vegetable mixture. Gently toss everything together to ensure even coating.
- Top the salad with chopped peanuts and additional herbs if desired. Chill in the refrigerator for at least 10 minutes before serving.
Notes
Chill for flavor enhancement, customize veggies, add protein for a hearty option, and use nut-free alternatives if necessary.