Thai Quinoa Salad

Kimberly Killebrew

A delicious blend of flavors, textures and colors, this healthy salad is bound to be a hit at your next gathering!

Print Recipe

5 from 45 votes

Prep Time 15

Cook Time 15

Total Time 30

Course Salad, Side Dish

Cuisine Thai

Servings

Calories 237 kcal

Ingredients

3 cups cooked quinoa (about 1 cup uncooked) , thoroughly chilled (careful not to overcook to avoid it from being mushy)
1 1/2 cups finely shredded red cabbage
3/4 cup julienned carrots
1 red bell pepper, finely sliced
1/3 cup diced red onion
1/4 cup chopped fresh cilantro
3 green onions, sliced
For the Peanut Dressing:
1/4 cup natural unsweetened peanut butter (smooth or chunky, your choice)
2 tablespoons tamari or soy sauce (for gluten free use tamari)
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
Juice of one lime
1 tablespoon honey (vegan: use liquid sweetener of choice)
2 teaspoons finely minced ginger
2 teaspoons finely minced garlic
1/2 teaspoon freshly ground black pepper
1 tablespoon fish sauce (optional) (vegan: omit)
1-2 teaspoons lemongrass paste (optional but fabulous)
2-3 tablespoons hot water (add more if you want a thinner dressing)

Instructions

Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.
Pour the peanut dressing over the salad and stir to combine. Serve immediately.

Notes

To make it in advance, prep the veggies and peanut dressing in advance, cook and refrigerate the quinoa, and then simply toss everything together just before serving. Ready in a snap!

Nutrition

Keyword Thai Quinoa Salad

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