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Vibrant Thai Jackfruit and Quinoa Salad with Citrus-Ginger Dressing
Discover a vibrant Thai-inspired salad with jackfruit, quinoa, and a zesty citrus-ginger dressing. A healthy, plant-based meal that bursts with flavor.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Cuisine
Thai
Discover a vibrant Thai-inspired salad with jackfruit, quinoa, and a zesty citrus-ginger dressing. A healthy, plant-based meal that bursts with flavor.
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • canned young jackfruit: 1 can (14 oz), drained and shredded
- • red bell pepper: 1, thinly sliced
- • yellow bell pepper: 1, thinly sliced
- • cucumber: 1, thinly sliced
- • carrot: 1, shredded
- • fresh mint leaves: 1/4 cup, chopped
- • fresh cilantro: 1/4 cup, chopped
- • roasted peanuts: 1/4 cup, chopped
- • lime juice: 1/4 cup
- • orange juice: 1/4 cup
- • fresh ginger: 1 tablespoon, grated
- • garlic: 2 cloves, minced
- • soy sauce: 2 tablespoons
- • sesame oil: 1 tablespoon
- • honey or maple syrup: 1 tablespoon
- • red pepper flakes: 1/2 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.
- 2 In a large bowl, combine the shredded jackfruit with the sliced red and yellow bell peppers, cucumber, shredded carrot, mint, and cilantro. Toss gently to mix the ingredients.
- 3 In a small bowl, whisk together the lime juice, orange juice, grated ginger, minced garlic, soy sauce, sesame oil, honey or maple syrup, and red pepper flakes. Adjust seasoning with salt and black pepper to taste.
- 4 Pour the citrus-ginger dressing over the jackfruit and vegetable mixture. Add the cooked quinoa and gently toss until all ingredients are well coated with the dressing.
- 5 Transfer the salad to a serving platter or individual bowls. Garnish with chopped roasted peanuts for added crunch and flavor. Serve immediately or chill in the refrigerator for an hour to let the flavors meld.
Serving Suggestions
- • This vibrant Thai-inspired salad pairs beautifully with a side of fresh spring rolls or a light cucumber and avocado gazpacho. For a refreshing beverage, consider serving with a chilled jasmine tea or a sparkling water infused with lime and mint. The combination of citrus and ginger in the dressing complements the earthy flavors of the quinoa and the subtle sweetness of the jackfruit, creating a harmonious balance that dances on the palate. This salad is perfect for a light, yet fulfilling meal that celebrates the bounty of fresh, whole ingredients.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the roasted peanuts separate and add them just before serving. The citrus-ginger dressing can be stored in a separate container and added to the salad right before eating to keep the ingredients crisp and flavorful.
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