Thai Quinoa Salad Recipe
User Reviews
5
Thai Quinoa Salad Recipe
Description
This salad features warm or cooled quinoa combined with shredded carrots, thinly sliced red cabbage, chopped bell pepper, scallions, diced cucumber, edamame or sugar snap peas, and fresh cilantro. The dressing is an emulsified blend of almond or peanut butter, maple syrup or honey, rice vinegar, tamari or soy sauce, toasted sesame oil, garlic, grated ginger, optional chili pepper sauce, and sea salt.
Tossing the salad with this dressing coats the ingredients in a creamy, slightly sweet, and tangy sauce with subtle heat and depth from the ginger and chili. Chopped roasted nuts like cashews and almonds provide a crunchy contrast.
Ideal for meal prep, this salad stores well in the refrigerator with the dressing kept separate until serving. Leftovers can be refrigerated in airtight containers for up to two days and seasoned further if needed upon serving.
Ingredients
For The Peanut Butter Dressing:
- 3 tablespoons almond butter unsweetened/unsalted, or peanut butter
- 2 tablespoons maple syrup or honey
- 1/4 cup rice vinegar
- 2 tablespoons tamari or soy sauce
- 2 teaspoons sesame oil toasted
- 1 clove garlic minced
- 1 tablespoon ginger fresh, grated
- 1 teaspoon chili pepper sauce I used Sriracha - optional
- 1/4 teaspoon sea salt coarse
For The Salad:
- 3 cups quinoa warm or cold, cooked
- 3 carrot peeled and shredded, small
- 1 cup red cabbage sliced thinly
- 1 red bell pepper chopped
- 5 scallions sliced thinly (both green and white parts, stalks
- 2 cucumber peeled and cut into small pieces, Persian
- 1 cup edamame or sugar snap peas
- ½ cup cilantro chopped, fresh
- 1 cup nuts chopped ( I used cashews and almonds, roasted and lightly salted
Instructions
- To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
- To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
- Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.
Notes
- This salad stores well for meal prep when dressing is kept separate until serving.
- Store leftovers in an airtight container for up to two days; toss and season before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 494mg | 21% |
| Potassium | 770mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 6091IU | 122% |
| Vitamin C | 41mg | 46% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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