Crunchy Thai Quinoa Salad Recipe by Zoe.

Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork and let cool.

In a large bowl, combine shredded carrots, chopped red bell pepper, chopped cucumber, green onions, cilantro, and peanuts.

In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, grated ginger, garlic powder, and red pepper flakes to make the dressing.

Add the cooled quinoa to the vegetable mixture and pour the dressing over the top.

Toss everything together until well combined.

Taste and adjust seasoning if necessary, adding more soy sauce or lime juice as desired.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Equipment Needed

Spice Level:

Dietary