Description
Crunchy Thai Quinoa is a vibrant, flavor-packed dish that combines nutty quinoa with colorful veggies and a zesty dressing. Perfect for any occasion, from weeknight dinners to potlucks, this recipe is not only delicious but also customizable. Your taste buds will dance with every bite, making it a favorite among friends and family!
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup bell peppers (mixed colors), chopped
- 1 cup shredded carrots
- 1 cup cucumber (English), diced
- 2 green onions, sliced
- 1/2 cup peanuts or cashews, roughly chopped
- 3 tbsp creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tsp sriracha sauce (adjust to taste)
- 1 tbsp honey or agave syrup
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine quinoa and 2 cups of water or vegetable broth. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes until liquid is absorbed.
- While quinoa cooks, chop bell peppers, cucumber, and carrots into bite-sized pieces.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, sriracha, and honey until smooth.
- Fluff cooled quinoa with a fork in a large bowl. Add chopped veggies and pour the dressing over everything.
- Toss in chopped peanuts or cashews and mix gently.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg