Description
A refreshing and healthy Thai-inspired quinoa salad packed with chickpeas, fresh vegetables, and a tangy peanut dressing. Perfect for a light lunch or side dish.
Ingredients
Units
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/3 cup chopped peanuts (optional)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons water (to thin dressing if needed)
Instructions
- Rinse the quinoa under cold water. 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 sit covered for 5 minutes. Fluff with a fork and allow to cool.
- In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, shredded carrots, cilantro, and green onions.
- In a small bowl, whisk together peanut butter, soy sauce, sesame oil, maple syrup or honey, rice vinegar, and grated ginger. Add water as needed to reach desired consistency.
- Pour the dressing over the salad and toss until well combined.
- Top with chopped peanuts if using, and serve immediately or chill in the fridge before serving.
Notes
- This salad can be stored in the fridge for up to 3 days.
- For a spicier kick, add a dash of sriracha or chili flakes to the dressing.
- Use almond butter instead of peanut butter if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg