Description

A vibrant and crunchy Thai Quinoa Salad featuring a luscious peanut dressing and protein-packed edamame.

Ingredients

Scale

3/4 cup quinoa, uncooked
1 heaping cup red cabbage, shredded
1 red bell pepper, diced
1/4 cup red onion, chopped
1 cup carrots, shredded
1 cup edamame, shelled
1/2 cup fresh cilantro, chopped
2 green onions, chopped
1/2 cup cashews, halves
1/4 cup creamy peanut butter
2 teaspoons freshly grated ginger
3 Tablespoons low-sodium soy sauce
1 Tablespoon honey or maple syrup
1 Tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
1 teaspoon Sriracha hot sauce
Water to thin if necessary

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Instructions

Cook quinoa according to package directions and let cool completely.
In a microwave-safe bowl, combine peanut butter and honey. Heat for 10-20 seconds and stir until smooth.
Whisk in ginger, soy sauce, vinegar, sesame oil, olive oil, and sriracha until creamy.
Thin the dressing with water or extra olive oil if it is too thick.
In a large mixing bowl, combine the shredded cabbage, diced bell pepper, onion, carrots, edamame, and cilantro.
Drizzle half the dressing over the cooled quinoa and toss to coat.
Fold the quinoa into the vegetable mixture.
Add remaining dressing to taste, top with cashews and green onions, and serve.

Notes

Use tamari instead of soy sauce for a gluten-free version.
Toast the cashews briefly in a pan for extra depth of flavor.
Allow the salad to sit for 30 minutes before serving to let flavors develop.

Nutrition

Serving Size: 6 servings
Calories: 278 kcal
Sugar: 8 g
Sodium: 372 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 0 mg