Description
A refreshing and healthy dish that combines vibrant flavors and textures.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup diced red bell pepper
- 1 cup shredded carrots
- 1 cup diced cucumber
- ½ cup chopped peanuts
- ¼ cup sesame seeds
- 1 cup sliced green onions
- ½ cup chopped fresh cilantro
- ¼ cup soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Begin by placing the rinsed quinoa and water in a medium saucepan. Bring it to a boil over medium-high heat. Once it reaches a boiling point, cover the saucepan with a lid, reduce the heat to low, and allow it to simmer for about 15 minutes. When the time is up, remove it from heat and let it cool slightly with the lid on.
- While the quinoa is cooking, it’s time to chop your veggie ingredients. Dice the red bell pepper, shred the carrots, and chop the cucumber. Slice the green onions and chop the fresh cilantro. Aim for uniform sizes to ensure that each bite delivers a well-rounded flavor. Place all the chopped veggies in a large mixing bowl for easy access later.
- In a small bowl, combine the soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, and a pinch of salt and black pepper. Use a whisk to blend the ingredients well until you achieve a cohesive dressing. The balance of salty, sweet, and tangy flavors is your goal here, so feel free to adjust the degree of lime juice or honey according to your preference.
- Once the quinoa has cooled, fluff it with a fork and then add it to the bowl with the vegetables. Pour the dressing over the top and give everything a good toss to ensure that all the ingredients are evenly coated. Add in chopped peanuts and sesame seeds for added protein and crunch. Don’t hesitate to taste and adjust the seasoning if needed!
- For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This waiting period allows the flavors to marry beautifully, creating a more enjoyable dish. When ready to serve, give it a gentle toss and garnish with additional chopped cilantro or green onions if desired.
Notes
This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 600 mg
- Protein: 8 g