Description
A nutritious Thai quinoa salad featuring fluffy quinoa, shredded chicken, and crisp vegetables, all tossed in a creamy peanut dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cooked chicken, shredded
- 1 cup mixed fresh vegetables (such as bell peppers, carrots, and cucumbers)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup peanut dressing (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Rinse quinoa in cold water to remove any bitterness.
- Bring water or vegetable broth to a boil in a pot.
- Add quinoa to the boiling liquid, reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed.
- Fluff with a fork and let cool.
- In a large bowl, combine shredded chicken, mixed vegetables, green onions, and cilantro.
- Once quinoa has cooled, add it to the bowl with the vegetables and chicken.
- Drizzle peanut dressing over the salad and toss to combine.
- Serve immediately, or store in the fridge for meal prep.
Notes
For a twist, consider adding some mango or avocado for unexpected sweetness. Make sure to rinse quinoa to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg