Description
This Thai Peanut Quinoa Salad comes together in less than 30 minutes for a delicious healthy meal!
Ingredients
Units
Scale
Quinoa Salad
- 2 cups quinoa, cooked and cooled
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 1 mango, cut into cubes
- 2 scallions, sliced
- 3 tbsp chopped basil
- 3 tbsp chopped cilantro
- 2 tbsp chopped mint
- 3 tbsp peanuts
Peanut Butter Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 2-3 tablespoons warm water, to thin if necessary
Instructions
- Mix all the quinoa salad ingredients together in a large bowl. Set aside while you prepare the dressing.
- Mix all the salad dressing ingredients together in a small bowl or small blender until smooth and creamy. If you’re dressing is too thick, add a bit more water.
- Pour the dressing onto the quinoa salad and mix together until combined.
Notes
- Use cooled quinoa so the veggies stay crisp.
- Chop veggies small for the perfect crunch in every bite.
- Store the dressing separately for meal prep and add just before serving.
- Customize with protein like tofu, edamame, or grilled chicken.
- Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 322
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10.5g