Description
A refreshing and vibrant Thai Quinoa Salad featuring fluffy quinoa mixed with crisp bell peppers, carrots, cucumbers, and fresh herbs, all tossed in a zesty lime vinaigrette with a hint of heat. This nutritious salad is perfect for a light lunch or a colorful side dish, offering a delightful balance of flavors and textures.
Ingredients
Quinoa
- 1 cup quinoa, rinsed (or pre-washed)
- ½ teaspoon salt
- 1⅔ cups water (plus 1-2 tablespoons if needed)
Vegetables and Herbs
- 1 red bell pepper, cut into bite-sized strips
- 1 carrot, peeled and grated
- 1 English cucumber, seeded and diced
- 2 scallions, white and green parts, finely sliced
- ¼ cup freshly chopped cilantro
- 2 tablespoons fresh chopped mint or basil (optional)
Lime Vinaigrette Dressing
- ¼ cup freshly squeezed lime juice (from 3-4 limes)
- 2½ teaspoons Asian fish sauce
- 1½ tablespoons vegetable oil
- 2 tablespoons sugar
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
Instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa, salt, and 1⅔ cups water. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes or until water is fully absorbed and quinoa is fluffy with little white tails emerging. If needed, add 1 to 2 tablespoons more water to ensure quinoa is cooked through. Transfer quinoa to a serving bowl and chill in the refrigerator until cool.
- Prepare the dressing: While the quinoa cooks and cools, whisk together lime juice, Asian fish sauce, vegetable oil, sugar, and crushed red pepper flakes in a medium bowl. Continue whisking until the sugar dissolves completely, creating a smooth, tangy vinaigrette.
- Combine salad ingredients: Once the quinoa has cooled, gently fold in the red bell pepper strips, grated carrot, diced cucumber, sliced scallions, chopped cilantro, and optional mint or basil leaves.
- Toss with dressing and season: Pour the lime vinaigrette over the quinoa mixture and toss thoroughly to coat all ingredients evenly. Taste the salad and adjust seasoning by adding additional salt, sugar, or lime juice as desired to balance flavors.
- Chill and serve: Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld. This salad keeps well for several days in the refrigerator, making it ideal for meal prep or entertaining.
Notes
- Rinsing quinoa before cooking removes its natural bitterness and yields a cleaner flavor.
- Adjust crushed red pepper flakes to your heat preference.
- Mint or basil is optional but adds a fresh aromatic note to the salad.
- Use freshly squeezed lime juice for the best flavor in the vinaigrette.
- This salad can be made a few hours ahead and stored refrigerated, but best consumed within 3 days.
- For a vegan version, substitute fish sauce with soy sauce or tamari.
