Zesty Thai Quinoa Salad: A Refreshing Twist on Summer Eats

Today’s Special: Tangy Thai Quinoa Salad

Hey there, foodies! I’m excited to share with you today a recipe for a Tangy Thai Quinoa Salad that is perfect for those hot summer days when you’re craving something light, refreshing, and bursting with flavor. This dish is a colorful and nutritious twist on a classic quinoa salad, combining Thai-inspired ingredients for a unique and satisfying meal.

For this recipe, you will need the following ingredients:

• quinoa (200g)
• red bell pepper, diced (100g)
• cucumber, diced (100g)
• carrot, shredded (50g)
• purple cabbage, thinly sliced (50g)
• edamame, shelled (50g)
• fresh mint leaves, chopped (15g)
• roasted peanuts, chopped (30g)
• lime, juiced (1)
• soy sauce (15ml)
• toasted sesame oil (15ml)
• honey (15ml)
• garlic, minced (1 clove)
• fresh ginger, grated (1 tsp)

To prepare this Tangy Thai Quinoa Salad, start by cooking the quinoa according to the package instructions. Once cooked, fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, carrot, purple cabbage, edamame, and fresh mint.

In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, minced garlic, and grated ginger to create a tangy dressing. Pour the dressing over the quinoa salad and toss everything together until well combined. Taste and adjust seasoning if necessary.

To serve, sprinkle the chopped peanuts on top of the salad for added crunch and flavor. This Tangy Thai Quinoa Salad can be enjoyed on its own as a light lunch or as a side dish to grilled meats or seafood.

Kitchen tools you will need for this recipe:

• saucepan
• mixing bowl
• whisk
• fork
• grater
• chef’s knife

This recipe makes approximately 4 servings, with each serving weighing around 250g. One serving of this Tangy Thai Quinoa Salad is approximately 300 calories, making it a healthy and satisfying meal option.

One unusual tip for this recipe is to chill the salad in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to become even more refreshing.

I hope you give this Tangy Thai Quinoa Salad a try and enjoy the vibrant flavors and textures it has to offer. Feel free to customize the ingredients to suit your preferences and make this dish your own. Happy cooking!