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Thai Quinoa Salad

Thai Quinoa Salad
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Indulge in the vibrant flavors of Thai Quinoa Salad, a delightful fusion of fresh, crunchy vegetables and protein-packed quinoa. Drizzled with a creamy peanut sauce, this salad is perfect for any meal—whether it’s lunch, dinner, or a potluck gathering. Each bite offers a refreshing crunch and nutty goodness that will leave you feeling satisfied and nourished. Quick to prepare in just 35 minutes, it’s easily customizable to fit your taste preferences. Elevate your meal with this healthy, colorful dish that everyone will love!

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 apple vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon Sriracha hot sauce
  • water to thin (if necessary)

Instructions

  1. Rinse ¾ cup quinoa under cold water and cook according to package directions until fluffy.
  2. In a microwave-safe bowl, warm ¼ cup peanut butter and 1 tablespoon honey (or maple syrup) for 10–20 seconds. Stir until smooth.
  3. Mix in 2 teaspoons grated ginger, 3 tablespoons soy sauce, 1 tablespoon apple vinegar, 1 teaspoon sesame oil, 1 teaspoon olive oil, and 1 teaspoon Sriracha until creamy. Thin if necessary.
  4. In a large mixing bowl, combine diced red bell pepper, chopped red onion, shredded red cabbage, shredded carrots, shelled edamame, and chopped cilantro.
  5. Add cooked quinoa to the veggie mix and drizzle with desired amount of peanut sauce; toss well to combine.
  6. Top with cashew halves and garnish with chopped green onions before serving.

Nutrition

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