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Thai Quinoa Salad

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A vibrant Thai Quinoa Salad that combines wholesome quinoa with fresh vegetables and a creamy peanut dressing, perfect for meal prep or sharing.

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
  • 2 teaspoons freshly grated ginger
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon honey (or 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 package directions; you should end up with a little over 2 cups of cooked quinoa.
  2. In a microwave-safe bowl, combine the peanut butter and honey. Heat for 10-20 seconds, then stir until smooth.
  3. Add the ginger, soy sauce, red wine vinegar, sesame oil, olive oil, and Sriracha. Mix until creamy, thinning with additional olive oil or water if necessary.
  4. Drizzle half of the dressing over the cooled quinoa and toss to combine.
  5. In a large bowl, mix together the red bell pepper, red onion, red cabbage, shredded carrots, edamame, and cilantro.
  6. Add the quinoa to the bowl of veggies and mix well. Drizzle the remaining dressing to taste and fold in the cashews.
  7. Serve the salad alone or as a side with grilled chicken, shrimp, or tofu.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Add water or olive oil to adjust consistency after refrigerating.

Nutrition

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