This vegan Thai-inspired quinoa salad is crunchy, healthy and packed with protein and vitamins. It’s quickly done and can be enjoyed as a healthy lunch or side dish for a BBQ. Double the recipe ad invite your friends over!

Preparation time: 30 minutes

What you need:

1 cup (200g) uncooked quinoa

2 cups (240ml) water

1 cup (150g) carrots, grated (or cut into small pieces)

1 large red or yellow bell pepper, cut into small pieces

1 bunch cilantro, chopped (you can substitute with parsley)

 2 green onions, chopped (white and green parts)

½ cup (70g) roasted cashew nuts or peanuts

Dressing:

3 tablespoons smooth peanut butter

3 tablespoons soy sauce (use low-sodium if you can)

1 tablespoon maple syrup or honey

2 tablespoons rice vinegar (you can substitute with apple vinegar or white wine vinegar)

3 teaspoons sesame oil

1 tablespoon fresh ginger, finely grated

½ lime or lemon, juiced (about 1 ½ tablespoons)

1 teaspoon salt

1-2 teaspoons red pepper flakes (depending on how spicy you like it)

How to do it:

Cook the quinoa according to package instructions. When cooked, close lid and let sit for 5 minutes. Then put it into a salad bowl so it can cool down.

Make the peanut sauce: Whisk together the peanut butter and tamari until smooth; add the remaining ingredients and whisk until smooth. If the mixture seems too thick, add a bit of water.

Add carrot, peppers, herbs and green onions to quinoa and toss to combine, then pour in the peanut sauce. Mix well until everything it coated in sauce. Taste, and add additional salt or pepper flakes until you like it.

Serve with crunchy break or baguette

Enjoy!

Note: You can keep the salad in the fridge for 3-4 days.