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Thai Quinoa Salad

Perfect for a meatless meal! This salad is packeting with fiber and plant based protein.

Course: dinner, lunch
Cuisine: Thai
Keyword: plantbased, quinoa, salad, thai
Servings: 6
Ingredients
  • 3/4 cup uncooked quinoa
  • 1 cup red cabbage, shredded
  • 1 ea red bell pepper, diced
  • 1/2 ea red onion, diced
  • 1 cup carrot, shredded
  • 1/2 cup edamame shelled
  • 1/2 cup fresh cilantro, chopped
  • 4 ea green onion, chopped
  • 1/2 cup cashew halves **Optional**
For the Dressing:
  • 1/4 cup smooth peanut butter
  • 2 tsp freshly grated ginger
  • 3 tbsp coconut aminos or low-sodium soy sauce
  • 2 tsp honey
  • 1 tbsp white wine vinegar
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • Water to thin if needed
Instructions

  1. Cook quinoa according to package directions.

  2. Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth.

  3. To the peanut butter mixture, add ginger, soy sauce, vinegar, sesame oil, olive oil and stir until smooth and creamy. Add warm water if needed to thin.

  4. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

  5. In a large bowl, combine the red pepper, onion, cabbage, carrots, edamame and cilantro.

  6. Fold in the quinoa to the vegetable mixture. Add remaining dressing, green onion, and cashews to taste.