Instructions

1. Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This will help remove the natural coating called saponin, which can impart a bitter taste.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the vegetables. Dice 1 red bell pepper, and set it aside. Dice 1 cucumber and place it in a large mixing bowl. Shred 1 carrot and add it to the bowl along with the diced red bell pepper.
4. Chop 2 green onions and add them to the mixing bowl, followed by ¼ cup of chopped cilantro. Mix all the vegetables together to combine.
5. Once the quinoa is cooked, remove it from the heat and let it sit for 5 minutes. Then, fluff the quinoa with a fork and allow it to cool slightly before adding it to the vegetable mixture.
6. In a separate bowl, prepare the peanut dressing. You can use a store-bought dressing or make your own by combining ¼ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, 1 tablespoon of rice vinegar, and a splash of lime juice. Whisk until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
7. Pour the peanut dressing over the quinoa and vegetable mixture. Toss everything together gently until all the ingredients are well coated with the dressing.
8. Let the salad sit for about 10 minutes to allow the flavors to meld. You can serve it at room temperature or chilled.
9. Garnish with additional chopped cilantro or crushed peanuts if desired. Serve the Thai quinoa salad in bowls and enjoy!