Vegan Thai Quinoa Salad
by: claire cary
This Thai Vegan Quinoa Salad recipe is a simple and delicious salad that is full of flavor, easy to make and perfect for meal prep! It's loaded with fresh, crisp veggies, fluffy quinoa and a peanut sauce you're going to want to put on everything!
Ingredients
Salad:
- 1 cup uncooked quinoa
- 1 ½ cup finely sliced red cabbage
- 1 large red bell pepper diced
- ¼ cup finely diced red onion
- 1 cup shredded carrots
- ½ cup edamame
- ½ cup cilantro chopped
- 1-2 green onions chopped
- ¼ cup chopped peanuts for garnish
Dressing:
- ¼ cup creamy peanut butter or almond butter
- 1-2 teaspoon freshly grated ginger
- 1 clove garlic finely minced
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 2-4 tablespoons warm water
- Juice from 1/2 lime
Instructions
- Cook quinoa according to these instructions.
- While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop.
- When the quinoa is done, let it cool before adding to a large mixing bowl.
- Add in all the veggies.
- To prepare the dressing, simply whisk all ingredients together in a bowl. Start with 2 tablespoons of water and add more as needed until desired consistency is reached.
- Add the dressing to the salad bowl and toss to combine.
- Top with crushed red pepper flakes and peanuts and enjoy!
Notes
If you don't like any of the veggies included in the recipe, you can leave them out or swap for chopped cucumber, broccoli, chickpeas etc.
I almost always use low sodium soy sauce/tamari because I find the regular stuff to be a bit too salty. You can use either one and then add more salt to the final recipe if you think it needs it.
One cup of uncooked quinoa is about 3 cups of cooked quinoa if you already have it prepared.
Serving: 1cup / Calories: 299kcal / Carbohydrates: 34g / Protein: 9.1g / Fat: 15.6g / Fiber: 5g / Sugar: 4.5g
