Description
This Thai Quinoa Salad is a fresh, vibrant, and protein-packed dish loaded with crunchy vegetables, edamame, and cashews, all tossed in a creamy peanut dressing. Perfect for meal prep, light lunches, or a flavorful side, this salad delivers bold Thai-inspired flavors in every bite.
Ingredients
Scale
For the Salad:
- ¾ cup quinoa, uncooked
- 1 heaping cup red cabbage, shredded
- 1 red bell pepper, diced
- ¼ cup red onion, chopped
- 1 cup carrots, shredded
- 1 cup edamame, shelled
- ½ cup fresh cilantro, chopped
- 2 green onions, chopped
- ½ cup cashews, halves
For the Dressing:
- ¼ cup peanut butter (smooth or crunchy)
- 2 teaspoons freshly grated ginger
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon red vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- Water (to thin, if needed)
Instructions
- Cook the Quinoa:
Cook quinoa according to package directions. Fluff with a fork and allow it to cool. You should have about 2 cups cooked quinoa. - Make the Dressing:
In a microwave-safe bowl, combine peanut butter and honey. Heat for 10–20 seconds and stir until smooth. Add ginger, soy sauce, vinegar, sesame oil, olive oil, and Sriracha. Mix until creamy. Add water or oil if needed to thin. - Toss the Quinoa:
Drizzle half of the dressing over the cooled quinoa and mix well to coat. - Prepare the Vegetables:
In a large bowl, combine cabbage, bell pepper, red onion, carrots, edamame, and cilantro. - Assemble the Salad:
Add the quinoa to the vegetables. Pour remaining dressing to taste and toss to combine. - Finish & Serve:
Top with cashews and green onions. Serve immediately or chill before serving.
Notes
- Let quinoa cool completely before mixing to keep veggies crisp.
- Add dressing gradually to control flavor and texture.
- For extra protein, add grilled chicken, shrimp, or tofu.
- Store leftovers in the fridge for up to 4 days.
- Add cashews just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg