Thai Peanut Quinoa Salad Flavorful and Healthy Delight

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 0.5 cup shredded carrots
• 0.5 cup red bell pepper, diced
• 0.5 cup cucumber, diced
• 0.25 cup green onions, sliced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup shelled edamame
• 0.25 cup roasted peanuts, chopped
• 0.25 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• as needed water for thinning

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool.
2. Prepare the Vegetables: While the quinoa cools, prepare the vegetables. Shred the carrots, dice the red bell pepper and cucumber, and slice the green onions and cilantro.
3. Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey/maple syrup, grated ginger, and minced garlic. If the dressing is too thick, add water a tablespoon at a time until you reach the desired consistency.
4. Combine All Ingredients: In a large mixing bowl, combine the cooled quinoa, shredded carrots, diced bell pepper, cucumber, green onions, cilantro, edamame, and chopped peanuts. Pour the peanut dressing over the salad and toss gently to combine.
5. Serve: Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.