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–+ servings

Thai Quinoa Salad

A vibrant dish that combines fluffy quinoa with fresh vegetables and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup quinoa Use uncooked quinoa to ensure the right texture.
  • 1 cup red cabbage Shredded for added crunch and vibrant color.
  • 1 medium red bell pepper Diced to bring sweetness and additional nutrients.
  • ¼ cup red onion Chopped for a mild onion flavor.
  • 1 cup carrots Shredded for sweetness and a bright pop of color.
  • 1 cup edamame Shelled to provide plant-based protein and fiber.
  • ½ cup fresh cilantro Chopped to add freshness and aromatic flavor.
  • 2 medium green onions Chopped to garnish.
  • ½ cup cashews Halved for crunch and healthy fats.
  • ¼ cup creamy peanut butter Choose either crunchy or smooth for the dressing base.
  • 2 teaspoons freshly grated ginger For a zesty kick in the peanut sauce.
  • 3 tablespoons low-sodium soy sauce To add umami depth.
  • 1 tablespoon honey Adds natural sweetness; can be substituted with maple syrup.
  • 1 tablespoon apple cider vinegar Provides acidity to balance flavors.
  • 1 teaspoon sesame oil For a hint of nuttiness.
  • 1 teaspoon olive oil To enrich the peanut dressing's consistency.
  • 1 teaspoon Sriracha hot sauce For those who love a spicy kick.
  • to taste water To thin the dressing if necessary.

Method
 

  1. Cook quinoa according to package directions, which typically involves rinsing it well before boiling in water until fluffy.
  2. In a microwave-safe bowl, combine creamy peanut butter and honey, heating them together in the microwave for about 10-20 seconds until warm and easy to mix. Stir until smooth before adding freshly grated ginger, low-sodium soy sauce, apple cider vinegar, sesame oil, olive oil, and Sriracha hot sauce; mix until creamy.
  3. In a large mixing bowl, toss together shredded red cabbage, diced red bell pepper, chopped red onion, shredded carrots, shelled edamame, and chopped cilantro until evenly distributed.
  4. Add the cooled quinoa to the bowl of vegetables along with half of the prepared dressing; toss well to combine all ingredients thoroughly while ensuring each component is coated nicely.
  5. Add as much of the remaining dressing as you prefer based on taste preferences; then gently fold in halved cashews for added crunch before garnishing with chopped green onions.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 5g

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