Fresh Thai Quinoa Salad with Peanut Sauce
A colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing garlic-ginger peanut sauce! Nourishing and great made ahead.
Servings: 5 medium bowls
Ingredients
- 3/4 cup white quinoa
- 1 1/2 cups red cabbage
- 1 medium carrot
- 1 red bell pepper
- 2 green onions
- 1/3 cup fresh cilantro
- 1/2 cup cashews (or peanuts)
- 1 batch Peanut Sauce
Instructions
- Cook quinoa: Rinse and cook the quinoa according to package instructions. I combine 3/4 cup rinsed quinoa with 1 1/4 cup water in a small saucepan. Then lightly simmer (covered) for about 15 minutes or until water is absorbed.
- Make the sauce: While the quinoa cooks, make the peanut sauce. (Use more or less water to thin it to your desired consistency for this salad.)
- Prepare veggies: Thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
- Assemble: Add cashews (and/or peanuts) and cooked quinoa to the large bowl. Add dressing and toss well to combine. Top with more nuts or cilantro if desired.
Notes
Storing: This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.
Other additions: Snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.
Nutrition Per Serving (Estimate)
Calories: 361 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 10 g | Potassium: 604 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 3205 IU | Vitamin C: 50 mg | Calcium: 59 mg | Iron: 3 mg
