Description
Looking for a nutritious and delicious meal? Try our Thai Quinoa Salad for a flavorful twist on a classic dish! Discover the recipe today.
Ingredients
Scale
- ¾ cup quinoa (, uncooked)
- 1 heaping cup red cabbage (, shredded)
- 1 red bell pepper (, diced)
- 1/4 cup red onion (, chopped)
- 1 cup carrots (, shredded)
- 1 cup edamame (, shelled)
- ½ cup fresh cilantro (, chopped)
- 2 green onions (, chopped)
- ½ cup cashews (, halves)
- ¼ cup creamy peanut butter (, crunchy or smooth)
- 2 teaspoons freshly grated ginger
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey ( (or sub maple syrup))
- 1 Tablespoon red Grape juice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- Water to thin (if necessary)
Instructions
- Step 1: Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
- Step 2: Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-Step 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.
- Step 3: Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro.
- Step 4: Add quinoa and as much of the remaining dressing as you’d like, to taste. Add cashews and garnish with green onions. Enjoy.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg