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Thai Quinoa Salad

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A vibrant and nutritious salad featuring quinoa, fresh vegetables, and a creamy peanut dressing. Perfect for meal prep or gatherings.

Ingredients

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  • ¾ cup quinoa (uncooked)
  • 1 heaping cup red cabbage (shredded)
  • 1 red bell pepper (diced)
  • ¼ cup red onion (chopped)
  • 1 cup carrots (shredded)
  • 1 cup edamame (shelled)
  • ½ cup fresh cilantro (chopped)
  • 2 green onions (chopped)
  • ½ cup cashews (halves)
  • ¼ cup creamy peanut butter (crunchy or smooth)
  • 2 teaspoons freshly grated ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey (or sub maple syrup)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon Sriracha hot sauce
  • Water to thin (if necessary)

Instructions

  1. Cook the quinoa according to the package directions. Once done, let it cool.
  2. In a microwave-safe bowl, combine the peanut butter and honey. Heat for 10-20 seconds, then stir until smooth.
  3. Add the grated ginger, soy sauce, red wine vinegar, sesame oil, olive oil, and Sriracha to the peanut butter mixture. Mix until creamy, adding water or more olive oil to thin if necessary.
  4. Drizzle half of the dressing over the cooled quinoa, then toss it to combine.
  5. In a large bowl, mix together the diced red bell pepper, chopped red onion, shredded red cabbage, shredded carrots, shelled edamame, and chopped cilantro.
  6. Add the quinoa to the bowl of veggies and mix well. Drizzle with the remaining dressing to taste and gently fold in the cashews.
  7. Serve the salad alone or as a delightful side with grilled chicken, shrimp, or tofu.
  8. Store any leftovers in an airtight container in the fridge for up to three days.

Notes

Rinse quinoa before cooking to remove bitterness. Adjust Sriracha for spice levels. Prep dressing and veggies ahead for convenience.

Nutrition

Find it online: https://www.tastysavvy.com/thai-quinoa-salad/