Thai Quinoa Salad
Experience the vibrant flavors and textures of our Thai Quinoa Salad, a delightful fusion of fresh, crunchy vegetables and protein-rich quinoa drizzled with a creamy peanut sauce. This salad is not only refreshing but also incredibly versatile, making it perfect for potlucks, meal prep, or as a light lunch. Packed with nutrients from colorful veggies and hearty edamame, it offers a satisfying meal option that everyone will enjoy. Whether served as a main dish or paired with your favorite grilled proteins, this salad is sure to become a staple at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Ingredients
Scale
- ¾ cup uncooked quinoa
- 1 heaping cup shredded red cabbage
- 1 diced red bell pepper
- ¼ cup chopped red onion
- 1 cup shredded carrots
- 1 cup shelled edamame
- ½ cup chopped fresh cilantro
- 2 green onions, chopped
- ½ cup cashews (halves)
- ¼ cup creamy peanut butter
- 2 teaspoons freshly grated ginger
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey
- 1 Tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- water to thin (if necessary)
Instructions
- Cook quinoa according to package instructions; set aside to cool.
- In a microwave-safe bowl, combine peanut butter and honey; heat until warm and stir until smooth. Mix in ginger, soy sauce, vinegar, oils, and Sriracha; adjust consistency with water if needed.
- In a large bowl, combine all vegetables and cooked quinoa. Drizzle with dressing and toss gently.
- Top with cashews and garnish with green onions before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/thai-quinoa-salad/