10 minutes
Cook Time
15 minutes
Cooking Level


  • For the salad:
  • 1 lb bag Pure Flavor® Mini Cucumbers, diced
  • 1 Pure Flavor® Red Sweet Bell Pepper, diced
  • 398ml can coconut milk
  • ¾ cup quinoa, uncooked
  • ½ cup water
  • ½ cup carrots, diced
  • ½ cup cilantro, chopped
  • ¼ cup red onion, diced
  • 2 spring onions, sliced
  • 3 tbsp peanuts
  • 2 tbsp olive oil
  • Fresh lime, for garnish
  • Cilantro, for garnish
  • Thai chili, optional for garnish
  • For the dressing:
  • ¼ cup peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp honey
  • 1 tbsp lime
  • 2 tsp fresh ginger, grated
  • 2 tsp garlic, minced
  • 1 tsp olive oil or sesame oil
  • Water to thin, if necessary


Step 1

In a medium saucepan, add oil and peanuts. Fry until toasted, then add coconut milk with water and bring it to a boil. Add in quinoa and bring the mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid.

Step 2

Remove from heat and fluff quinoa with fork; place in a large bowl and set aside to cool for about 10 minutes.

Step 3

For the dressing, combine all ingredients in a bowl and stir until the mixture is smooth and creamy. Thin with water if needed.

Step 4

Combine veggies along with quinoa and mix. Add in the dressing, toss, and enjoy. Garnish with cilantro and fresh lime. Serve with Thai chilis, optional.

Recipe created by Shuchi Gupta

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