Description

This vibrant and flavorful Thai quinoa salad combines protein-packed chickpeas, colorful veggies, and quinoa, all tossed in a deliciously tangy Thai dressing. Perfect for meal prep, a light lunch, or as a refreshing side dish

Ingredients

1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 cup red bell pepper, diced
1 cup cucumber, diced
1/2 cup shredded carrots
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/4 cup peanuts, chopped (optional)

For the Dressing:

2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon peanut butter
1 tablespoon lime juice
1 tablespoon maple syrup (or honey)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1/4 teaspoon garlic powder
Red chili flakes (optional, for heat)

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Instructions

Prepare the Quinoa: Cook the quinoa according to package instructions and set aside to cool slightly.
Prepare the Vegetables: Dice the bell pepper, cucumber, and shred the carrots. Chop the cilantro and slice the green onions.
Make the Dressing: In a small bowl, whisk together the soy sauce, peanut butter, lime juice, maple syrup, rice vinegar, sesame oil, ginger, garlic powder, and red chili flakes. Adjust seasoning to taste.
Assemble the Salad: In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, cucumber, shredded carrots, cilantro, and green onions.
Toss and Serve: Drizzle the dressing over the salad and toss to combine. Top with chopped peanuts for crunch if desired.

Serve: Enjoy immediately, or refrigerate for up to 2-3 days.

Notes

This salad can be made ahead and stored in the fridge for a refreshing meal throughout the week.
Add more veggies or swap out ingredients depending on what you have on hand.
Adjust the heat level by adding more or less chili flakes in the dressing.