Description
This Crunchy Thai Quinoa Salad with Peanut Dressing is a flavorful, nutrient-packed meal that’s perfect for a healthy lunch or light dinner. The combination of fresh veggies, protein-rich quinoa, and a creamy peanut dressing makes it a delicious and satisfying dish.
Ingredients
– 1 cup uncooked quinoa
– 1 cup shredded purple cabbage
– 1 cup shredded carrots
– 1 red bell pepper, thinly sliced
– 1/2 cup chopped green onions
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
For the Peanut Dressing:
– 1/4 cup creamy peanut butter
– 2 tablespoons rice vinegar
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon honey
– 1 tablespoon sesame oil
– 1 garlic clove, minced
– 1 teaspoon grated ginger
– 2-3 tablespoons water, to thin
Instructions
1. – Cook the quinoa according to package instructions. Fluff with a fork and let cool.
2. – In a large bowl, combine the cooked quinoa, shredded cabbage, carrots, bell pepper, green onions, and cilantro.
3. – In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
4. – Pour the peanut dressing over the quinoa salad and toss to coat evenly.
5. – Top with chopped roasted peanuts.
6. – Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The dressing can also be made in advance and stored separately. Feel free to adjust the quantities of vegetables to your liking.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Tossed
- Cuisine: Thai