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Thai Quinoa Salad

Thai Quinoa Salad
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Thai Quinoa Salad is a refreshing and vibrant dish that beautifully combines fluffy quinoa with an array of colorful, crunchy vegetables. Tossed in a creamy peanut sauce, this salad is not only packed with flavor but also offers numerous health benefits, making it an ideal choice for lunchboxes or dinner parties. With its versatility, you can enjoy it as a main course or side dish, impressing your guests while simplifying your meal prep. Perfect for any occasion, this healthy and delicious salad is sure to become a staple in your recipe repertoire.

Ingredients

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  • cup uncooked quinoa
  • 1 cup shredded red cabbage
  • 1 diced red bell pepper
  • cup chopped red onion
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • cup chopped fresh cilantro
  • 2 chopped green onions
  • cup cashew halves
  • cup creamy peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon Sriracha hot sauce

Instructions

  1. Cook the quinoa according to package directions to yield approximately 2 cups of cooked quinoa.
  2. In a microwave-safe bowl, combine peanut butter and honey; heat for 1020 seconds until smooth. Stir in ginger, soy sauce, vinegar, sesame oil, olive oil, and Sriracha until creamy. If needed, thin with water or more olive oil.
  3. In a large mixing bowl, combine red bell pepper, onion, cabbage, carrots, edamame, and cilantro.
  4. Add the cooled quinoa to the veggies along with desired dressing amount; toss gently to combine. Top with cashews and garnish with green onions before serving.

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