Thai Quinoa Salad
Devashish
A vibrant and healthy Thai-inspired quinoa salad with colorful vegetables and a creamy peanut dressing
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Dish, Salad
Cuisine Asian, Fusion, Thai
Servings 6
Calories 278 kcal
Large Bowl
microwave safe bowl
For the Salad
- 3/4 cup quinoa uncooked
- 1 cup red cabbage shredded
- 1 whole red bell pepper diced
- 1/4 cup red onion chopped
- 1 cup carrots shredded
- 1 cup edamame shelled
- 1/2 cup fresh cilantro chopped
- 2 whole green onions chopped
- 1/2 cup cashews halves
For the dressing
- 1/4 cup creamy peanut butter crunchy or smooth
- 2 teaspoons fresh ginger grated
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon honey or maple syrup
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired.
Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. Add quinoa and as much of the remaining dressing as you'd like, to taste. Add cashews and garnish with green onions.
Calories: 278kcalCarbohydrates: 30gProtein: 11gFat: 14gSaturated Fat: 2gSodium: 372mgPotassium: 535mgFiber: 5gSugar: 8gVitamin A: 4321IUVitamin C: 29mgCalcium: 56mgIron: 3mg
Keyword gluten-free, grain bowl, vegetarian