Description
Enjoy a vibrant Thai quinoa salad with crunchy veggies, a creamy peanut dressing, and bold flavors. Perfect for meal prep and healthy eating!
Ingredients
Scale
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup bell peppers, thinly sliced (red, yellow, or green)
- ½ cup cucumber, diced
- ½ cup edamame (or chickpeas for extra protein)
- ¼ cup green onions, sliced
- ¼ cup cilantro, chopped
- ¼ cup crushed peanuts (or cashews)
- 1 tbsp sesame seeds (optional)
For the Thai Peanut Dressing:
- ¼ cup natural peanut butter (or almond butter)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp maple syrup or honey
- 1 tsp grated ginger
- 1 tsp Sriracha (optional for spice)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2–3 tbsp warm water (to thin, if needed)
Instructions
Step 1: Cook the Quinoa
- Rinse quinoa under running water to remove bitterness.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.
Step 2: Prepare the Dressing
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, Sriracha, rice vinegar, sesame oil, and warm water until smooth.
- Adjust seasoning to taste. If too thick, add more water until desired consistency is reached.
Step 3: Assemble the Salad
- In a large salad bowl, combine shredded cabbage, carrots, bell peppers, cucumber, edamame, green onions, and cilantro.
- Add the cooled quinoa and toss everything together.
- Drizzle the peanut dressing over the salad and mix well.
Step 4: Add Crunch & Serve
- Sprinkle with crushed peanuts and sesame seeds.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.