Challenge Level
Easy
Quantity
Serves 4
Preparation Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
A creatively reimagined tabbouleh with an Asian twist, this recipe features quinoa, crisp vegetables, peanuts, ginger, and cilantro. It’s a light, complete salad bursting with zest, perfect for summer!
Ingredients
For 4 servings:
– Quinoa: 200 grams
– Carrots: 2
– Cucumber: 1
– Ginger: 1 cm piece
– Bun mushrooms: 150 grams
– Onion: 1
– Peanuts: 60 grams
– Honey: 1 tablespoon
– Sesame oil: 5 tablespoons
– Mustard: 1 tablespoon
– Lime: 1
– Sesame seeds: 1 handful
– Cilantro: 1/2 bunch
Preparation
1. Cook the Quinoa:
Boil the quinoa as per the package instructions. Drain and allow it to cool slightly.
2. Prepare the Vegetables:
Dice the carrots, cucumber, onion, and ginger into small pieces. Slice the mushrooms thinly.
3. Chop and Crush:
Crush the peanuts and finely chop the cilantro (or parsley if preferred). Set aside.
4. Mix the Sauce:
In a small bowl, whisk together mustard, honey, and sesame oil until smooth.
5. Assemble the Salad:
In a large salad bowl, combine the cooled quinoa with the vegetables, mushrooms, peanuts, and cilantro. Drizzle with lime juice and then add the prepared sauce. Mix well to combine.
Finishing and Serving
Just before serving, sprinkle with sesame seeds for a crunchy finish. Serve chilled for a refreshing taste.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.