Thai Quinoa Salad
User Reviews
5
Thai Quinoa Salad
Description
This salad uses well-chilled quinoa paired with crisp vegetables and fresh herbs to create a mix of textures ranging from tender to crunchy. The peanut dressing blends nutty richness with acidity from lime juice and vinegar, a touch of sweetness from honey, and subtle warmth from garlic and ginger. This combination complements the fresh ingredients without overpowering them.
The preparation involves tossing the veggies and quinoa together, then pouring over the smooth dressing created in a blender or with an immersion blender. It is best served immediately to retain the fresh crunch of the vegetables and vibrant flavors of the dressing.
Advance preparation is possible by cooking and chilling the quinoa and blending the dressing beforehand, then combining just before serving to maintain optimal texture.
Ingredients
- 3 cups quinoa thoroughly chilled (careful not to overcook to avoid it from being mushy, cooked (about 1 cup uncooked
- 1 1/2 cups red cabbage finely shredded
- 3/4 cup carrots julienned
- 1 red bell pepper finely sliced
- 1/3 cup red onion diced
- 1/4 cup cilantro chopped, fresh
- 3 green onion sliced
- For the Peanut Dressing:
- 1/4 cup peanut butter smooth or chunky, your choice, natural, unsweetened
- 2 tablespoons tamari for gluten free use tamari, or soy sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoons rice vinegar
- lime juice juice of one lime
- 1 tablespoon honey vegan: use liquid sweetener of choice
- 2 teaspoons ginger finely minced
- 2 teaspoons garlic finely minced
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon fish sauce optional, vegan: omit
- 1-2 teaspoons lemongrass paste optional but fabulous
- 2-3 tablespoons water add more if you want a thinner dressing, hot
Instructions
- Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
- Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.
- Pour the peanut dressing over the salad and stir to combine. Serve immediately.
Notes
- Prepare quinoa and dressing ahead of time for easy assembly later.
- Do not overcook quinoa; it should be thoroughly cooled to avoid a mushy salad texture.
- Use either smooth or chunky peanut butter depending on preferred texture in the dressing.
- The salad is best served fresh soon after combining to preserve vegetable crunch and dressing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 237kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 411mg | 17% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3645IU | 73% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 44mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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