Description
A vibrant and healthy Thai Quinoa Salad with toasted cashews, fresh herbs, crunchy vegetables, and a zesty lime dressing. This flavorful salad combines nutty quinoa and aromatic Thai ingredients for a satisfying meal perfect for lunch, dinner, or any occasion needing a colorful, wholesome dish.
Ingredients
Scale
Base
- 1 cup quinoa, rinsed, cooked, and cooled
Nuts
- 1/2 cup cashews, toasted
Fresh Herbs
- A handful cilantro, roughly chopped
- A handful mint leaves, roughly chopped
Vegetables
- 1 cup bell peppers, chopped
- 1 large carrot, shredded
- 1/2 cucumber, diced
- 3 green onions, sliced
- 1–2 fresh chili peppers, finely chopped (remove seeds for less heat)
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce
- Pinch of salt and pepper
Optional Garnish
- Shredded mozzarella cheese (vegetal)
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water, then cook it in 2 cups of water until fluffy, about 15 minutes. Fluff with a fork and allow it to cool completely before assembling the salad to avoid sogginess.
- Toast the Cashews: In a dry skillet over medium heat, toast 1/2 cup of cashews until golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning, then set aside to cool.
- Prepare the Vegetables and Herbs: Chop 1 cup of bell peppers, shred 1 large carrot, dice half a cucumber, slice 3 green onions, and finely chop 1-2 fresh chili peppers (removing seeds for less heat). Roughly chop a handful each of cilantro and mint leaves for freshness.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 tablespoon vegetarian Worcestershire sauce, and a pinch of salt and pepper to create a tangy, balanced dressing.
- Toss and Combine: In a large bowl, combine the cooled quinoa, toasted cashews, prepared vegetables, and herbs. Pour the dressing over and gently toss until everything is evenly coated. Adjust seasoning as needed with extra lime or salt.
- Garnish and Serve: Sprinkle shredded mozzarella cheese (vegetal) on top if desired, and serve chilled or at room temperature for a refreshing dish.
Notes
- Use a 2:1 water to quinoa ratio and avoid stirring too much to keep quinoa fluffy.
- Toast cashews over low to medium heat to prevent bitterness and maximize crunch.
- Add fresh herbs last and store the salad covered in the fridge to maintain freshness.
- Taste the dressing before tossing and adjust acidity or salt to your preference.
- Best consumed the same day for optimal texture and vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: No cooking (except stovetop for quinoa and toasting nuts)
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai quinoa salad, cashews, healthy salad, gluten free salad, easy meal prep, fresh herbs, zesty dressing