Description
A refreshing quinoa salad mixed with vibrant vegetables and a zesty dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 large carrot, shredded
- ½ cup fresh cilantro, chopped
- ¼ cup lime juice (freshly squeezed)
- 2 tbsp natural peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or agave syrup
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups of water and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff quinoa with a fork and let cool.
- While quinoa cools, chop cucumber, bell pepper, and carrot into bite-sized pieces.
- In a large bowl, mix cooled quinoa with chopped vegetables and cilantro.
- In a separate bowl, whisk lime juice, peanut butter, soy sauce, and honey until smooth. Pour dressing over the salad and toss well.
- Taste and adjust seasoning if needed. Serve chilled or refrigerate until ready to enjoy.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins as desired for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg