Rinse 1 cup of uncooked quinoa in a fine-mesh strainer under cold water for about 30 seconds. Combine the rinsed quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes or until fluffy. Remove from heat and let cool.

Chop your vegetables and herbs while the quinoa cools. Dice 1 red pepper, chop 3 Persian cucumbers, and halve a handful of little tomatoes. Finely chop 2 tablespoons of red onion, 1 tablespoon of fresh basil, and 2 tablespoons of fresh cilantro. Set aside in a large mixing bowl.

In a food processor, combine 3 heaping tablespoons of peanut butter, juice of 1/2 lime, 1/2 tablespoon of soy sauce, 1 tablespoon of olive oil, and 1 minced clove of garlic. Blend until smooth, gradually adding 1/4 cup of water to reach a creamy consistency. Taste and adjust seasoning.

Once the quinoa has cooled, transfer it to the bowl with the prepared vegetables and herbs. Use a spatula to gently fold in the quinoa, ensuring everything is evenly distributed.

Drizzle the peanut lime dressing over the quinoa mixture. Toss everything together until well-coated. Taste the salad and adjust with extra salt and pepper if desired.

Serve your Thai quinoa salad right away or store it in an airtight container in the refrigerator for up to five days. Enjoy it cold or at room temperature.