4.9 from 27 votes
Fresh Thai Quinoa Salad with Peanut Sauce
A colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing garlic-ginger peanut sauce! Nourishing and great made ahead.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.