Thai Quinoa Salad
Quinoa tossed with a medley of fresh, crunchy veggies and drizzled with a delicious peanut sauce. Everyone always loves this fun and delicious and easy quinoa salad.
Servings: 6
Calories: 279kcal
Ingredients
- ¾ cup uncooked quinoa
- 1 heaping cup red cabbage , shredded
- 1 red bell pepper , diced
- 1/4 cup red onion , chopped
- 1 cup carrot , shredded
- 1 cup edamame , shelled
- ½ cup fresh cilantro , chopped
- 2 green onions , chopped
- ½ cup cashew halves
For the dressing:
- ¼ cup peanut butter , crunchy or smooth
- 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 directions. You should have a little over 2 cups of quinoa.
For the dressing:
- Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. 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.
- In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro.
- Fold in the quinoa. Add as much of the remaining dressing as you'd like (to taste). Add cashews and garnish with green onions. Enjoy.
Nutrition
Calories: 279kcal | Carbohydrates: 28g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 520mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4315IU | Vitamin C: 29.9mg | Calcium: 47mg | Iron: 2.9mg