Description
A vibrant and refreshing salad with quinoa, chickpeas, and Thai-inspired flavors, perfect for a light meal or side dish.
Ingredients
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ginger, grated
- 1/2 tsp garlic, minced
- 1 tbsp honey or maple syrup
- 1/4 cup roasted peanuts, chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- Cook quinoa according to package instructions and let it cool.
- In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, cucumber, red onion, and cilantro.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, ginger, garlic, and honey until smooth.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Top with chopped peanuts and sesame seeds, if desired.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
- For a spicier version, add some chili flakes or chopped fresh chili to the dressing.
- Feel free to swap the chickpeas for another legume or add extra veggies like carrots or edamame.