Description
A vibrant and nutritious Vegan Thai Quinoa Salad featuring a colorful medley of fresh vegetables, protein-packed quinoa and edamame, and a creamy, tangy peanut dressing. This easy, plant-based salad is perfect for a light lunch or a wholesome dinner, delivering bold Thai-inspired flavors with a satisfying crunch.
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cups finely sliced red cabbage
- 1 large red bell pepper, diced
- 1/4 cup finely diced red onion
- 1 cup shredded carrots
- 1/2 cup edamame (shelled)
- 1/2 cup chopped cilantro
- 1-2 green onions, chopped
- 1/4 cup chopped peanuts (for garnish)
Dressing Ingredients
- 1/4 cup creamy peanut butter or almond butter
- 1-2 teaspoons freshly grated ginger
- 1 clove garlic, finely minced
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 2-4 tablespoons warm water (to thin dressing)
- Juice from 1/2 lime
Instructions
- Cook quinoa: Rinse the quinoa well under cold water, then cook it according to package instructions—typically simmering in water until tender and fluffy. This should take about 15 minutes. Once cooked, remove from heat.
- Prepare vegetables: While the quinoa cooks, finely slice the red cabbage using a mandoline or knife to get thin shreds. Dice the red bell pepper, finely dice the red onion, shred the carrots, and chop the cilantro and green onions.
- Let quinoa cool: After cooking, spread the quinoa on a plate or allow it to cool in the pot to room temperature before combining with the salad ingredients.
- Add veggies to bowl: Transfer the cooled quinoa to a large mixing bowl. Add in all the chopped and shredded vegetables as well as the edamame.
- Make dressing: In a separate small bowl, whisk together the peanut or almond butter, grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Gradually add warm water starting with 2 tablespoons until the dressing reaches a creamy but pourable consistency.
- Toss with salad: Pour the dressing over the quinoa and vegetable mixture. Toss thoroughly to evenly coat everything with the savory peanut dressing.
- Serve: Garnish the salad with chopped peanuts and, if desired, crushed red pepper flakes for a bit of heat. Serve immediately or chilled for a cool, refreshing meal.
Notes
- Use tamari to keep the dressing gluten-free.
- Maple syrup keeps the recipe vegan; substitute honey if not strictly vegan.
- This salad can be made ahead and refrigerated for up to 2 days for flavors to meld.
- Add more lime juice or crushed red pepper flakes to taste for extra brightness and spice.
- Edamame can be swapped with chickpeas or black beans for variety.
