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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.
Prep Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Course:
Main Course, Salad, Side Dish
Cuisine:
Thai
Servings:
6
Calories:
279
kcal
Author:
Lauren Allen
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:
279
kcal
|
Carbohydrates:
28
g
|
Protein:
11
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
594
mg
|
Potassium:
520
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
4315
IU
|
Vitamin C:
29.9
mg
|
Calcium:
47
mg
|
Iron:
2.9
mg