Description
A colorful and nutty salad packed with crunchy vegetables and a tangy almond-lime dressing.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water (or low-sodium vegetable broth)
- 1 bell pepper, diced (any color)
- 1 carrot, grated or julienned
- 1 cucumber, diced (seeded if very watery)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped (substitute parsley or basil)
- 1/4 cup almond butter (or peanut butter / sunflower seed butter for nut-free)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon lime juice (fresh preferred)
- 1 tablespoon maple syrup (or honey)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water and drain.
- Combine the quinoa and 2 cups water (or broth) in a medium saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool faster.
- While quinoa cools, prep the vegetables: dice the bell pepper and cucumber, grate the carrot, halve the tomatoes, and thinly slice the red onion. Chop the cilantro.
- In a small bowl, whisk almond butter, soy sauce, lime juice, maple syrup, minced garlic, and a pinch of salt and pepper until smooth. Add 1–2 tablespoons warm water if needed.
- Transfer cooled quinoa to a large bowl. Add all vegetables and cilantro.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust salt, pepper, or lime.
- Serve immediately for maximum crunch or chill for 30–60 minutes to let flavors meld. Toss again before serving.
Notes
This salad can be made ahead and stored for 3–4 days. For maximum crunch, add dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Thai