Thai Style Quinoa Salad Recipe
A vegan and gluten free salad using quinoa and veggies tossed in a thai style vinaigrette
Servings: 2
Ingredients
- White quinoa 1/2 c
- Red bell pepper 2 tbsp sliced into julienne strips
- Green bell pepper 2 tbsp sliced into julienne strips
- Carrot 1/4 c peeled into julienne strips
- Red onion 1 small chopped finely
- Green garlic scapes 2 tbsp chopped finely
- Japanese cucumber 1 small peeled and chopped finely
- Thai style salad vinaigrette 3 tbsp
- Roasted peanuts 2 tbsp crushed coarsely
Instructions
- Cook quinoa as per packet instructions. 1/2 cup of uncooked quinoa yields 2 cups of cooked quinoa approximately.
- Let the quinoa cool completely.
- Once cool, place all the ingredients in a large mixing bowl along with the cooked quinoa and toss well.
- Check for seasoning and adjust accordingly
- Garnish with chopped coriander leaves.
- Serve immediately.
Notes
This recipe can be made ahead and stored in the fridge. In that case please add the peanuts just before serving.
You may also add other seeds like sunflower seeds or pepita for a crunchy texture.
You may also add other seeds like sunflower seeds or pepita for a crunchy texture.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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