Fresh Thai-Style Quinoa Salad with Peanut Sauce
Colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing homemade garlic-ginger peanut sauce!
Servings5 medium bowls
- 3/4 cup quinoa (uncooked)
- 1 1/2 cups red cabbage
- 1 medium carrot
- 1 red bell pepper
- 2 green onions
- 1/3 cup cilantro
- 1/2 cup cashews (or peanuts, or a combo of both)
For the peanut sauce:
- 1/2 cup peanut butter (I use creamy, natural)
- 2 Tbsp. brown sugar or maple syrup (more/less to taste)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 Tbsp. fresh lemon or lime juice
- 1-2 cloves garlic
- 3/4 tsp. fresh grated ginger (or more to taste)
- Hot water (to thin to desired consistency)
- Optional: red pepper flakes
Rinse and cook the quinoa according to package instructions.*
Meanwhile, make the peanut sauce
: mince garlic and grate ginger. In a mixing bowl, add all ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
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.
Add cashews (and/or peanuts) and cooked quinoa.
Add dressing and toss well to combine.
Top with more nuts or cilantro if desired.
*I combine 3/4 cup quinoa with 1 1/4 cup water and lightly simmer (covered) for about 20 minutes.
This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.
For gluten-free, use tamari.
Other additions: snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.
Calories: 361 kcalCarbohydrates: 35 gProtein: 14 gFat: 20 gSaturated Fat: 4 gPotassium: 586 mgFiber: 5 gSugar: 10 gVitamin A: 3201 IUVitamin C: 50 mgCalcium: 54 mgIron: 3 mg