Preparation
10 minutes
Cook Time
15 minutes
Serves
2
Cooking Level
easy
Ingredients
- For the salad:
- 1 lb bag Pure Flavor® Mini Cucumbers, diced
- 1 Pure Flavor® Red Sweet Bell Pepper, diced
- 398ml can coconut milk
- ¾ cup quinoa, uncooked
- ½ cup water
- ½ cup carrots, diced
- ½ cup cilantro, chopped
- ¼ cup red onion, diced
- 2 spring onions, sliced
- 3 tbsp peanuts
- 2 tbsp olive oil
- Fresh lime, for garnish
- Cilantro, for garnish
- Thai chili, optional for garnish
- For the dressing:
- ¼ cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tbsp honey
- 1 tbsp lime
- 2 tsp fresh ginger, grated
- 2 tsp garlic, minced
- 1 tsp olive oil or sesame oil
- Water to thin, if necessary
Directions
Step 1
In a medium saucepan, add oil and peanuts. Fry until toasted, then add coconut milk with water and bring it to a boil. Add in quinoa and bring the mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid.
Step 2
Remove from heat and fluff quinoa with fork; place in a large bowl and set aside to cool for about 10 minutes.
Step 3
For the dressing, combine all ingredients in a bowl and stir until the mixture is smooth and creamy. Thin with water if needed.
Step 4
Combine veggies along with quinoa and mix. Add in the dressing, toss, and enjoy. Garnish with cilantro and fresh lime. Serve with Thai chilis, optional.
Recipe created by Shuchi Gupta
Read Reviews
Write a Review
Post Tags
Asian Cucumber Recipes Dairy Free Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Family Fast Fresh Spring Sides Healthy Healthy Dinner Ideas Hearty Lunch Meal Mini Cucumbers Pepper Recipes Plant Based Meals Quick Salad Recipes Savory Simple Dinners SOS Sweet Bell Peppers Under 30 | Recipes Under 30 Minutes Vegan Vegetarian
