Thai Quinoa Salad

After the holidays we find ourselves craving something bright, crisp, and oh so healthy. Luckily, this thai quinoa salad recipe ticks all boxes. It also makes for the perfect packable lunch, so be sure to make plenty for leftovers!

Thai Quinoa Salad Recipe

Makes: 6 servings
Total Time: 30 minutes

• ¾ cup uncooked quinoa, rinsed
• 1 ½ cups vegetable broth
• Pinch of salt

• 2 cups red cabbage, shredded
• 1 red bell pepper, diced
• ¼ red onion, diced
• 1 cup shredded carrots
• ½ cup cilantro, chopped
• ¼ cup green onions, diced
• ½ cup cashews
• 1 cup edamame
• Fresh lime juice

• ¼ cup peanut butter
• 2 teaspoons ginger, freshly grated
• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon honey, agave OR maple syrup
• 1 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

• In a medium saucepan, combine broth, quinoa and salt. Bring to a boil. Reduce heat to low and cover. Cook for 15 minutes then remove from heat. Let stand for 5 minutes, covered. Remove the lid and fluff with a fork.
• To make the dressing, add peanut butter and sweetener (honey, agave or maple syrup) to a microwave safe bowl and microwave for 20 seconds. Add ginger, soy sauce, vinegar, sesame oil and olive oil. Stir until the mixture is smooth. If the dressing is too thick, thin by adding water, small amounts at a time. Add a large spoonful to the cooked quinoa and stir to combine.
• Fold in the red pepper, onion, cabbage, carrots and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges.

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