Can I use other grains besides quinoa?

Absolutely! If you prefer, you can swap quinoa for brown rice, farro, or even bulgur wheat. Each grain will add its unique texture and flavor.

What if I’m allergic to peanuts?

If you have a peanut allergy, you can substitute the peanut butter with almond butter or sunflower seed butter. Both options will keep a creamy texture and add a delicious flavor.

How long can I store this salad?

The Thai Quinoa Peanut Salad can be stored in an airtight container in the refrigerator for up to three days. However, it is best enjoyed fresh to keep the vegetables crunchy.

Can I add more vegetables to this salad?

Certainly! Feel free to include any seasonal vegetables, such as shredded cabbage, snap peas, or radishes for added flavor and color.

Is this salad suitable for meal prep?

Yes, it's an excellent meal prep option! Prepare a batch at the beginning of the week and serve it as a quick, nutritious lunch or dinner.

Thai Quinoa Peanut Salad - Discover A Flavorful Twist!

Ingredients

Units Scale

1 cup Quinoa
2 cups Water
1 cup Bell Peppers, diced
1 cup Cucumber, diced
1 cup Carrots, grated
1/2 cup Green Onions, sliced
1/2 cup Peanuts, chopped
1/4 cup Peanut Butter
2 tablespoons Soy Sauce
2 tablespoons Lime Juice
1 tablespoon Honey
1 teaspoon Garlic, minced
Salt and Pepper, to taste

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Instructions

Rinse the quinoa under cold water to remove any bitter residue.
In a medium pot, combine the rinsed quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes. Let sit covered for an additional 5 minutes before fluffing with a fork.
While the quinoa cools, prepare the dressing by mixing peanut butter, soy sauce, lime juice, honey, and minced garlic until smooth.
In a large bowl, combine the cooked quinoa, diced bell peppers, cucumber, grated carrots, sliced green onions, and chopped peanuts. Pour the peanut dressing over the salad and mix until well coated. Season with salt and pepper to taste.
Serve immediately or chill the salad for a while to let the flavors meld.

Notes

For a vegan option, substitute honey with maple syrup. Add red pepper flakes for heat and fresh herbs for flavor.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Thai
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 200mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg