Description
A vibrant Thai Quinoa Salad with Cashews featuring fresh vegetables, toasted cashews, and a zesty apple cider vinegar dressing. This colorful, protein-packed salad balances crisp textures with bold Thai-inspired flavors, perfect for a light lunch or side dish. Quick and easy to prepare, it offers a refreshing twist on a classic salad and is versatile enough to customize according to your taste and dietary needs.
Ingredients
Scale
Base
- 1 cup quinoa, rinsed
- 2 cups water
Vegetables & Herbs
- 1 red bell pepper, diced
- 2 medium carrots, shredded
- 3 green onions, thinly sliced
- Handful of fresh cilantro, finely chopped
Nuts
- 1/2 cup cashews, toasted
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon honey or maple syrup
- Juice of 1 fresh lime
- Pinch of crushed red pepper flakes (optional)
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. Combine with 2 cups of water in a pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork and let cool completely.
- Prepare the Dressing: In a small bowl, whisk together 3 tablespoons apple cider vinegar, 2 tablespoons light soy sauce, 1 tablespoon honey or maple syrup, fresh juice from one lime, and a pinch of crushed red pepper flakes if using. Set aside to let flavors meld.
- Chop the Vegetables and Herbs: Dice the red bell pepper, shred the carrots, thinly slice the green onions, and finely chop the cilantro to bite-sized pieces for easy mixing and eating.
- Toast the Cashews: In a dry skillet over medium heat, toast 1/2 cup of cashews until golden and fragrant, stirring frequently to avoid burning. This enhances their flavor and crunch.
- Combine All Ingredients: In a large salad bowl, gently mix the cooled quinoa, prepared vegetables, chopped cilantro, and toasted cashews. Drizzle the dressing over the top and toss well to evenly coat everything with the zesty, tangy flavors.
- Serve and Enjoy: Serve immediately fresh or chill in the refrigerator for 30 minutes to allow the flavors to deepen before serving.
Notes
- Rinse quinoa prior to cooking to remove natural bitterness for a cleaner taste.
- Cool quinoa fully before adding dressing to avoid sogginess.
- Toast cashews on medium heat and stir frequently to prevent burning.
- Taste and adjust the balance of apple cider vinegar and honey/maple syrup in the dressing according to preference.
- Use fresh cilantro for best flavor, avoid dried substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Thai quinoa salad, cashew salad, healthy salad, plant-based protein, quick salad, gluten free salad, Thai-inspired recipe