Description
A vibrant and crunchy Thai-inspired quinoa salad packed with fresh rainbow vegetables and tossed in a creamy peanut ginger dressing. This nutritious and flavorful salad is perfect for meal prep lunches, picnics, or parties, and can be easily customized with your favorite proteins. It offers a delightful blend of textures and tastes, making it a crowd-pleasing, healthy option.
Ingredients
Salad
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage, depending on desired crunch
- 1 red bell pepper, diced
- ¼ cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts (honey-roasted recommended)
- Optional: 1 cup edamame or chickpeas
- Fresh lime wedges, for serving
Dressing
- ¼ cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (use agave or pure maple syrup if vegan)
- 1 tablespoon rice vinegar or red vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil or additional sesame oil
- Water to thin dressing, if necessary
Instructions
- Cook Quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add the uncooked quinoa, return to a boil, then cover. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed. Remove from heat and fluff quinoa with a fork. Transfer quinoa to a large bowl and let cool for about 10 minutes until slightly warm or room temperature.
- Prepare Dressing: In a medium microwave-safe bowl, combine peanut butter and honey or agave. Microwave for 20 seconds to soften. Add freshly grated ginger, gluten-free soy sauce or coconut aminos, rice or red vinegar, sesame oil, and olive oil. Stir vigorously until smooth and creamy. If dressing is too thick, add 1-2 teaspoons of water or olive oil to thin to your preferred consistency.
- Toss Salad: Add desired amount of dressing to the cooled quinoa and gently mix to coat evenly. You can reserve some dressing for adding at serving if preferred.
- Add Vegetables and Herbs: Fold diced red bell pepper, diced red onion, shredded red cabbage, shredded carrots, and chopped cilantro into the quinoa mixture, ensuring everything is evenly combined.
- Garnish and Serve: Sprinkle cashew halves or peanuts and diced green onions on top. Serve the salad chilled or at room temperature with fresh lime wedges on the side for a bright tangy finish.
Notes
- This salad stores well in an airtight container in the refrigerator for 3-4 days.
- It can be made a day ahead; flavors will meld beautifully by the next day.
- Customize by adding proteins such as grilled chicken, tofu, or shrimp.
- Adjust dressing quantity to taste, starting with less and adding more as desired.
- Use honey or agave/maple syrup based on dietary preference to keep the salad vegan friendly.
- For thinner dressing, add water gradually to avoid making it too runny.
