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CRUNCHY THAI QUINOA SALAD

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A vibrant and flavorful quinoa salad with Thai-inspired flavors and a satisfying crunch. Perfect as a light lunch or a side dish.

Ingredients

Quinoa Salad

  • 1 cup dried quinoa
  • 1.75 cups water
  • 1 teaspoon garlic powder
  • 1 large red bell pepper (cored and diced)
  • 1 cucumber (diced)
  • 1 cup carrots (diced)
  • 1/4 red cabbage (shredded)
  • 2 – 3 scallions (thinly sliced)
  • 1/2 cup cilantro ((lightly packed), chopped)
  • 1 handful peanuts or cashews (optional)

Dressing

  • 4 tablespoons nut butter ((peanut, almond, cashew, or sun butter))
  • 2 tablespoons pure maple syrup
  • 1 teaspoon tamari, nama shoyu, soy sauce or coconut aminos
  • 1 inch knob of ginger (minced or grated)
  • 1 – 2 limes (divided)
  • to taste mineral salt

Instructions 

  • Cook quinoa with water and garlic powder for 15 minutes, then fluff and let rest.
  • Whisk together nut butter, maple syrup, tamari, ginger, and lime juice. Thin with water as needed and season with salt.
  • Combine cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. Drizzle with dressing and toss.
  • Spoon into bowls, top with nuts and lime.
  • Serves 4 – 6
  • Leftovers can be stored in the refrigerator for up to 4 – 5 days.

Notes

Adjust the amount of maple syrup and lime juice to your liking for a sweeter or tangier dressing.
Calories: 450kcal
Cost: $12
Course: Salad
Cuisine: Thai
Keyword: quinoa

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 15g | Fat: 20g | Sodium: 300mg