Thai Quinoa Salad

For the Salad:

• 1 cup quinoa, cooked and cooled
• 1 cup colorful bell peppers, diced
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, crushed (optional for crunch)

For the Dressing:

• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, minced
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

Step 1: Cook Perfect Quinoa

Follow your preferred method for cooking quinoa to achieve a light and fluffy texture. Allow it to cool completely.

Step 2: Prep Colorful Veggies

In a large bowl, combine the cooled quinoa with diced bell peppers, shredded carrots, sliced cucumber, chopped red onion, and fresh cilantro. Toss gently to mix.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, minced ginger, and garlic. Season with salt and pepper to taste. Pour the dressing over the quinoa and veggies, ensuring an even coating.

Step 4: Customize with Protein

For an extra protein kick, consider adding grilled chicken, tofu, or edamame. Toss the salad once more, incorporating the protein of your choice.

Storage Tips:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salad and protein components separate if possible for better preservation of texture.

Immerse yourself in the delightful fusion of Thai-inspired flavors and the nutritional goodness of quinoa with this protein-enriched salad. Customize it to your liking, making each bite a unique and satisfying experience.