Description
Spice-packed easy chickpea Thai quinoa salad delivers bold Mediterranean and Asian flavor profiles in one refreshing dish. Crisp vegetables, protein-rich quinoa, and zesty dressing combine for a quick, nutritious meal that satisfies hunger and delights palates.
Ingredients
Scale
- 1 cup quinoa (uncooked or 3 cups cooked)
- 1 (15 oz/425 g) can chickpeas, drained and rinsed
- 1 cup red bell pepper, diced
- 1 cup carrots, shredded
- ½ cup purple cabbage, shredded
- ¼ cup cilantro, chopped
- ⅓ cup green onions, chopped
- ¼ cup peanuts, roasted and chopped (optional for crunch)
- ¼ cup peanut butter, natural
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or honey (if not strictly vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil, toasted
- 1 lime, juiced
- 1–2 tablespoons water, warm (to thin, as needed)
Instructions
- Quinoa Preparation: Thoroughly rinse quinoa under cold running water. Cook according to package guidance using recommended water ratio, then delicately fluff with a fork and allow to cool to room temperature.
- Dressing Creation: Combine peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and lime juice in a mixing vessel. Whisk ingredients until smooth, gradually incorporating warm water to achieve a silky, pourable consistency.
- Salad Assembly: In a generously sized mixing bowl, merge cooled quinoa with chickpeas, diced bell pepper, julienned carrots, shredded cabbage, sliced green onions, and freshly chopped cilantro.
- Final Composition: Drizzle prepared dressing over the salad, gently tossing to ensure comprehensive coating. Optional: Garnish with roughly chopped peanuts for added texture and crunch. Serve immediately or refrigerate for 30 minutes to enhance flavor integration.
Notes
- Use a fine-mesh strainer to wash away the bitter saponin coating, ensuring a cleaner, more pleasant taste.
- Gradually add warm water to the dressing, stirring constantly to achieve a smooth, easily pourable texture that coats ingredients evenly.
- Chop vegetables uniformly to ensure even distribution and consistent flavor in every bite of the salad.
- Customize by adding grilled tofu, shredded chicken, or tempeh for extra protein, making the dish more versatile for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg