Thai Crunch Quinoa (Print Version)
# Ingredients:
→ Base
01 -
2 cups water
02 -
1 cup quinoa, washed and drained
→ Vegetables & Herbs
03 -
1/2 cup fresh cilantro, finely chopped
04 -
1 cup green onions, thinly sliced
05 -
1 cup shredded carrots
06 -
1 cup cucumber, cut into small pieces
07 -
1 cup red bell pepper, chopped into cubes
→ Toppings
08 -
1/4 cup sesame seeds
09 -
1/2 cup chopped peanuts
→ Dressing
10 -
1/4 cup soy sauce
11 -
2 tablespoons freshly squeezed lime juice
12 -
1 tablespoon honey
13 -
1 tablespoon sesame oil
14 -
1 teaspoon grated fresh ginger
15 -
1 clove garlic, chopped finely
16 -
Sea salt and black pepper, as needed
# Instructions:
01 -
Pour water and quinoa into a medium pot. Heat until boiling, then lower to a gentle simmer. Cover and leave it to cook on low for about 15 minutes until water’s gone and quinoa looks light. Let it cool once it’s done.
02 -
Take your big bowl, and toss in the cooked quinoa, carrots, cucumber pieces, diced bell pepper, green onions, cilantro, peanuts, and sesame seeds.
03 -
Mix the soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper in a tiny bowl. Give it a good whisking until smooth.
04 -
Drizzle the dressing over the salad and gently toss everything together so it’s coated nicely.
05 -
Pop the salad into the fridge for at least half an hour so the flavors can soak in. Serve cool or let it sit at room temp.
# Notes:
01 -
For the best flavor, pre-cook the quinoa and let it fully cool down before putting the salad together.
02 -
It stays fresh for up to 3 days when kept in the fridge.