Thai Quinoa Salad
This easy Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! Serve it as a light lunch or dinner.
Ingredients
Thai Quinoa Salad:
- 1 large carrot julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage (200g)
- 1 cup chopped red bell pepper (104g)
- 1 cup chopped green bell pepper (104g)
- 2 cups kale removed from stems, washed, dried and chopped
- 1/4 cup cashews chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Video
Notes
You can store your Cashew Thai Quinoa Salad in a Tupperware container in the fridge for 5 days. The dressing can be stored in the fridge and covered or in a small mason jar. Stir before using or bring to room temperature for 20 minutes since it may thicken a bit in the fridge.
If you are on a gluten-free diet, make sure your tamari is wheat-free. Most brands are, but occasionally gluten is an ingredient.
You can always switch up the ingredients of the salad based on what you have in the fridge or pantry. Try adding other veggies, like chopped celery or edamame, or change up the cashews for slivered almonds or peanuts.
Nutrition
Calories: 193kcal | Carbohydrates: 21.7g | Protein: 8.2g | Fat: 9.2g | Sodium: 312mg | Sugar: 6g