Description
A vibrant and nutritious Vegan Thai Quinoa Salad featuring protein-packed quinoa, fresh crunchy vegetables, and a creamy peanut dressing. This refreshing salad combines Thai-inspired flavors with wholesome ingredients, making it a perfect light meal or side dish.
Ingredients
Salad:
- 1 cup uncooked quinoa
- 1 ½ cup finely sliced red cabbage
- 1 large red bell pepper, diced
- ¼ cup finely diced red onion
- 1 cup shredded carrots
- ½ cup edamame
- ½ cup chopped cilantro
- 1-2 green onions, chopped
- ¼ cup chopped peanuts for garnish
Dressing:
- ¼ cup creamy peanut butter or almond butter
- 1-2 teaspoons freshly grated ginger
- 1 clove garlic, finely minced
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 2-4 tablespoons warm water
- Juice from ½ lime
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa under cold water. Cook it according to package instructions, typically by boiling in 2 cups of water for about 15 minutes or until water is absorbed. Once cooked, fluff with a fork and set aside to cool.
- Prepare Vegetables: While quinoa is cooking, finely slice the red cabbage (using a mandoline if available for thin slices). Dice the red bell pepper, finely dice the red onion, shred the carrots, chop the cilantro, and slice the green onions.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa along with all the prepared vegetables: red cabbage, bell pepper, red onion, carrots, edamame, cilantro, and green onions. Toss gently to combine.
- Make Dressing: In a separate bowl, whisk together the peanut or almond butter, freshly grated ginger, minced garlic, low sodium soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Add 2 tablespoons of warm water initially and whisk. If the dressing is too thick, gradually add more warm water, 1 tablespoon at a time, until the desired creamy consistency is achieved.
- Toss Salad with Dressing: Pour the prepared dressing over the quinoa and vegetable mixture. Toss thoroughly to ensure even coating of the dressing.
- Serve: Garnish the salad with crushed red pepper flakes and chopped peanuts. Serve immediately or chill for a refreshing taste.
Notes
- Feel free to swap out any vegetables like red cabbage or red bell pepper for alternatives such as chopped cucumber, broccoli, or chickpeas according to your preference.
- Using low sodium soy sauce or tamari is recommended to control saltiness. Adjust salt levels after tasting the salad if needed.
- 1 cup uncooked quinoa yields about 3 cups cooked quinoa, so you can prep quinoa ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
