Fresh Thai Quinoa Salad with Peanut Sauce

Name: Fresh Thai Quinoa Salad with Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 5 medium bowls
Ingredients: 3/4 cup white quinoa; 1 1/2 cups red cabbage; 1 medium carrot; 1 red bell pepper; 2 green onions; 1/3 cup fresh cilantro; 1/2 cup cashews; 1/2 cup peanut butter; 2 Tbsp. brown sugar or maple syrup; 1 1/2 Tbsp. tamari; 2 Tbsp. fresh lemon or lime juice; 1-2 cloves garlic; 3/4 tsp. fresh grated ginger; hot water; Optional: Red Pepper Flakes

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
5 medium bowls
Calories
361 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Thai, Vegan, gluten-free

Fresh Thai Quinoa Salad with Peanut Sauce

Clara Sanders

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A colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing garlic-ginger peanut sauce! Nourishing and great made ahead.

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Ingredients

Servings

3/4 cup white quinoa (uncooked)
1 1/2 cups red cabbage
1 medium carrot
1 red bell pepper
2 green onions
1/3 cup fresh cilantro
1/2 cup cashews (or peanuts, or a combo of both)

For the peanut sauce:

1/2 cup peanut butter (I use creamy, natural)
2 Tbsp. brown sugar or maple syrup (more/less to taste)
1 1/2 Tbsp. tamari (or soy sauce)
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic
3/4 tsp. fresh grated ginger (or more to taste)
hot water (to thin to desired consistency)
Optional: Red Pepper Flakes

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Instructions

Rinse and cook the quinoa according to package instructions.*
Meanwhile, make the peanut sauce: Mince garlic and grate ginger. In a mixing bowl, add all peanut sauce ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
Prepare veggies: Thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
Add cashews (and/or peanuts) and cooked quinoa.
Add dressing and toss well to combine. Top with more nuts or cilantro if desired.

Notes

*To cook quinoa: I combine 3/4 cup rinsed quinoa with 1 1/4 cup water in a small saucepan. Then lightly simmer (covered) for about 15-20 minutes.
Storing: This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.
For gluten-free: Use tamari.
Other additions: Snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Potassium 604mg (17%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3205IU (64%) Vitamin C 50mg (56%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 5medium bowls

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	35g	12%
Protein	14g	28%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	10g	50%
Potassium	604mg	13%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	3205IU	64%
Vitamin C	50mg	56%
Calcium	59mg	6%
Iron	3mg	17%