Thai Quinoa Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
278 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Thai
Thai Quinoa Salad
Description
This Thai Quinoa Salad combines fluffy quinoa with a mix of fresh, crisp vegetables including shredded red cabbage, diced red bell pepper, chopped red onion, shredded carrot, shelled edamame, and fresh cilantro. Green onions and cashew halves add texture and brightness to the final dish. The salad is dressed with a creamy peanut-based sauce made by melting peanut butter with honey, then incorporating grated ginger, soy sauce, red wine vinegar, sesame oil, olive oil, and sriracha. The dressing clings to the quinoa and vegetables, tying the flavors together with a balance of savory, sweet, and spicy notes.
To prepare, the quinoa is cooked according to package instructions, then tossed with half the dressing while still warm. The raw vegetables are combined separately and then mixed with the quinoa and remaining dressing to desired taste. Cashews and green onions are added last for garnish and crunch.
This salad can be made ahead by preparing components separately and combining before serving. It pairs well as a stand-alone meal or a side dish in a broader meal. Variations include adding grilled chicken for protein or using gluten-free soy sauce to accommodate dietary needs.
Ingredients
- ¾ cup quinoa , uncooked
- 1 heaping cup red cabbage , shredded
- 1 red bell pepper , diced
- 1/4 cup red onion , chopped
- 1 cup carrot shredded
- 1 cup edamame , shelled
- ½ cup cilantro chopped, fresh
- 2 green onions , chopped
- ½ cup cashews , halves
For the dressing:
- ¼ cup peanut butter crunchy or smooth, creamy
- 2 teaspoons ginger freshly grated
- 3 Tablespoons soy sauce low-sodium
- 1 Tablespoon honey (or sub maple syrup)
- 1 Tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon sriracha hot sauce
- water if necessary, to thin
Instructions
- Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
- Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
- Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro.
- Add quinoa and as much of the remaining dressing as you'd like, to taste. Add cashews and garnish with green onions. Enjoy.
Notes
- Prepare vegetables, quinoa, and peanut dressing separately ahead of time for easier assembly later.
- Add chopped grilled chicken for a more substantial salad.
- Use gluten-free soy sauce if needed to keep the dish gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 372mg | 16% |
| Potassium | 535mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4321IU | 86% |
| Vitamin C | 29mg | 32% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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