Description
Fluffy quinoa, crunchy cucumber, bright bell pepper and chewy cabbage are just a few of the ingredients that make this Thai Quinoa Salad stand out. It’s tossed with a classic sesame ginger dressing that packs the perfect punch of heat!
Ingredients
Scale
For the Salad
- 1 cup dry quinoa
- 2 cups of water
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 4 green onions, diced
- 1 cup of english cucumber, diced
- 1/2 cup thinly sliced red cabbage
- 1 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped unsalted cashews
- 1/2 cup edamame
For the Spicy Sesame Dressing
- 6 tablespoons toasted sesame oil
- 2 tablespoon avocado oil
- 2 tablespoon lime juice
- 3 tablespoons tamari sauce
- 2 tablespoon rice wine vinegar
- ⅔ cup fresh cilantro
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- 2 teaspoon sriracha sauce
- 2 teaspoon honey
Instructions
- Add quinoa and water to a medium sauce pan. Bring to a boil. Reduce to simmer and cover. Cook for 15 minutes or until the liquid is gone.
- Remove the quinoa from the heat and let rest for 5 minutes. Then fluff with a fork and add to a large serving bowl.
- To the serving bowl with quinoa, add red pepper, yellow pepper, green onions, cucumber, red cabbage, carrots, cilantro, peanuts (or cashews) and edamame. Set aside.
- To a small bowl, add toasted sesame oil, avocado oil, lime juice, tamari, rice wine vinegar, cilantro, ground ginger, minced garlic, sriracha and honey. Whisk the mixture until smooth and combined.
- Pour over the quinoa salad when you are ready to serve. Toss the salad until everything is coated in the dressing and combined.
- Serve.
Notes
- To Make Ahead: Refrigerate cooled quinoa, dressing and produce in separate airtight containers. Dressing & veggies should be used within 2 days while quinoa will last for up to 5. Combine and toss just before serving.
- To Store Extras: If leftovers are a possibility, do not add all dressing to salad at once. Instead, dress only the portions you know will get eaten and leave the rest of the salad and dressing separate. Store any leftovers in sturdy airtight containers for up to 3 days, tossing salad with dressing just before serving.
Nutrition
- Serving Size: 3/4 cup
- Calories: 218
- Sugar: 4 g
- Sodium: 253 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
