Description
Experience a vibrant blend of fresh vegetables and protein-packed quinoa, all tossed in a creamy peanut dressing that elevates every bite. Perfect for any occasion!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 cup bell peppers, diced (red, yellow, and green)
- 1 medium cucumber, thinly sliced
- 2 medium carrots, grated
- 2 green onions, chopped
- 1/3 cup creamy peanut butter (natural preferred)
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
- While quinoa cools down, dice bell peppers, slice cucumber thinly, grate carrots, and chop green onions.
- In a large bowl, combine cooled quinoa and all chopped veggies. Stir gently to mix evenly without breaking the ingredients.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, and add water as needed until smooth.
- Pour dressing over the salad mixture and toss until all ingredients are well coated.
- Transfer to serving plates or store in airtight containers for meal prepping. Garnish with extra green onions or crushed peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg