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Thai Quinoa Salad with Creamy Almond Butter Dressing

A vibrant and nutritious Thai quinoa salad mixed with crunchy vegetables and a creamy almond butter dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup cooked quinoa Make sure to rinse thoroughly before cooking.
  • 1 cup shredded carrots Freshly shredded carrots add crunch.
  • 1 medium red bell pepper, diced Adds sweetness and color.
  • 1 cup cucumber, diced For freshness.
  • 1/4 cup green onions, sliced For a mild onion flavor.
  • 1/4 cup chopped cilantro Enhances the aroma.
Dressing Ingredients
  • 1/4 cup almond butter Creamy or crunchy, as per preference.
  • 2 tablespoons soy sauce For seasoning.
  • 2 tablespoons lime juice Freshly squeezed recommended.
  • 1 tablespoon honey or maple syrup To add sweetness.
  • 1 tablespoon sesame oil Adds a rich flavor.
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. Rinse 1 cup of quinoa thoroughly under running water to remove saponin, which can make quinoa taste bitter. Cook it according to package instructions for about 15 minutes and let it cool.
  2. While the quinoa is cooking, wash and prepare your vegetables by shredding the carrots, dicing the red bell pepper and cucumber, and slicing the green onions and cilantro.
  3. In a small bowl, combine almond butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and a pinch of salt and pepper. Whisk until smooth and creamy.
  4. In a large mixing bowl, combine the cooked quinoa, prepared vegetables, and half of the dressing. Toss gently until well coated.
  5. Drizzle the remaining dressing on top and add extra cilantro or sesame seeds for garnish if desired. Serve chilled or at room temperature.

Notes

This salad stays fresh in the refrigerator for up to 3-5 days. Store dressing separately to ensure salad remains crispy until ready to eat. Best enjoyed cold to retain freshness of vegetables.