Easy 20-Minute Thai Quinoa Salad
Thai Quinoa Salad is crunchy, colorful, and full of protein without adding meat!
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Servings: 4 SERVINGS
Calories: 379kcal
Equipment
- Knife and cutting board
- Large salad bowl
- Measuring cups and spoons
Ingredients
- ¾ cup uncooked quinoa
- 1 ½ cups vegetable broth
- 2 cups purple cabbage, shredded
- 1 cup carrots, grated
- 1 cup snow peas, thinly sliced
- ⅓ cup cilantro
- 4 green onions, sliced
- 4 tbsp roasted peanuts
For the dressing:
- 3 tbsp smooth peanut butter
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp honey
- 1 ½ tbsp rice vinegar
- 1 tsp sesame seed oil
- 2 tsp fresh ginger, grated
- Juice of one lime
- 1 tsp sriracha
- 2 tsp sesame seeds
Instructions
- Place the quinoa in a fine mesh colander and rinse under running cold water. Pour the vegetable broth into a medium-sized saucepan and add the washed quinoa. Bring to a boil, reduce heat, and simmer until all the broth has been absorbed, about 10 mins. Remove from heat, place the lid on, and let stand for 5 mins. Fluff with a fork.
- While the quinoa is cooking, chop the veggies and prepare the dressing. To make the dressing mix the peanut butter, soy sauce, honey, vinegar, sesame seed oil, grated ginger, lime juice, sesame seeds, and sriracha, until smooth and well combined.
- Place the cabbage, carrots, snow peas, cilantro, green onions, peanuts, and cooked quinoa in a salad bowl. Drizzle the dressing over the veggies and toss to combine.
Nutrition
Calories: 379kcal | Carbohydrates: 51g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 1g | Sodium: 890mg | Potassium: 346mg | Fiber: 10.5g | Sugar: 14g | Vitamin A: 368IU | Vitamin C: 58mg | Calcium: 8mg | Iron: 22mg