Description
A vibrant and healthy Thai-inspired quinoa salad packed with fresh vegetables, protein-rich quinoa, and a flavorful peanut dressing.
Ingredients
Units
Scale
- 1 cup quinoa, uncooked
- 2 cups water
- 1 red bell pepper, diced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 tablespoons water (to thin dressing if needed)
Instructions
- Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
- In a large bowl, combine cooked quinoa, bell pepper, cabbage, carrots, cilantro, and green onions.
- In a small bowl, whisk together peanut butter, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, ginger, garlic, and water until smooth.
- Pour the dressing over the quinoa mixture and toss until well combined.
- Top with chopped peanuts before serving. Chill for 30 minutes if desired.
Notes
- For a spicier kick, add sriracha or chili flakes to the dressing.
- Can be made ahead and stored in the fridge for up to 3 days.
- Use tamari instead of soy sauce for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
