Description
A vibrant and flavorful Vegan Thai Quinoa Salad packed with fresh vegetables, protein-rich quinoa, and a zesty lime-sesame dressing. Easy to make, perfect for lunch or a side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed thoroughly
- 2 cups vegetable broth or water
- 1/4 teaspoon salt (if using water)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup edamame (shelled, fresh or frozen and thawed)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts (or cashews for a nut-free option)
- Optional: 1-2 tablespoons thinly sliced jalapeño or red chili flakes for heat
- For the Dressing:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha or other chili garlic sauce (adjust to taste)
Instructions
- 1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water and salt). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- 2. Rest the Quinoa: Once cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and spread it out on a baking sheet or large plate to cool completely. This step is important for preventing a mushy salad.
- 3. Prepare the Vegetables: While the quinoa cools, thinly slice the red and yellow bell peppers, red onion, and jalapeño (if using). Chop the cilantro and mint. If using frozen edamame, thaw according to package directions.
- 4. Make the Dressing: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, lime juice, sesame oil, maple syrup (or agave), minced garlic, grated ginger, and sriracha. Taste and adjust seasonings as needed.
- 5. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, sliced bell peppers, shredded carrots, edamame, red onion, cilantro, mint, and chopped peanuts.
- 6. Dress and Toss: Pour the dressing over the salad. Toss gently to coat all the ingredients evenly. Serve immediately or let it meld for at least 15-30 minutes for flavors to develop.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served chilled or at room temperature. Add peanuts just before serving if storing for more than two days to maintain crunch. Do not reheat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Cook
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350 kcal per serving (varies with exact ingredients)
- Sugar: 8-10g
- Sodium: 400-600mg (varies with soy sauce/tamari)
- Fat: 12-15g
- Carbohydrates: 35-40g
- Fiber: 8-10g
- Protein: 10-12g