Thai Quinoa Salad
Thai Quinoa Salad
Thai Quinoa Salad
Here is a healthy and delicious salad you can proudly serve at your next picnic, potluck, BBQ or family dinner.? It features an array of vibrant colors, crunchy textures and is tossed with a fabulous peanut dressing.? It’s sure to be a hit!
This recipe calls for quinoa, an extraordinarily healthy grain, but you can also substitute any other grain of your choice.? Likewise the peanut dressing used in this recipe can be used for a variety of other applications including a dipping sauce, a sauce for grilled and baked chicken and pork and for other salads.My Latest VideosHomemade cheeseburger macaroni recipe. Hamburger Helper copycat.0 seconds of 1 minute, 19 secondsVolume 0%
This salad is naturally gluten free and vegan (simply swap out the honey for a liquid sweetener like agave) and is high in protein and vitamins.
Can It Be Made In Advance?
Yes!? Simply prep the veggies and peanut dressing ahead of time, cook and refrigerate the quinoa, and then toss everything together just before serving.? It’s ready in a snap!
Let’s get started!
Add all the chopped veggies and herbs to a large bowl and toss to combine.
Add the cooked, chilled quinoa and stir to combine.? Make sure the quinoa is thoroughly chilled through to prevent it from becoming mushy.
Add all the peanut dressing ingredients in a bowl or blender and puree until the sauce is smooth.? This time I placed everything in a bowl and used an immersion blender.
Pour the peanut dressing over the salad and stir to combine.? Serve immediately.
Refrigerate any leftovers and let it sit at room temperature for a few minutes before serving.
Enjoy!
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Thai Quinoa Salad
Kimberly Killebrew
A delicious blend of flavors, textures and colors, this healthy salad is bound to be a hit at your next gathering!
Prep Time 15 minsCook Time 15 minsTotal Time 30 mins
Course Salad, Side DishCuisine Thai
Servings 6Calories 237 kcal
Ingredients??3 cups cooked quinoa (about 1 cup uncooked) , thoroughly chilled (careful not to overcook to avoid it from being mushy)1 1/2 cups finely shredded red cabbage3/4 cup julienned carrots1 red bell pepper, finely sliced1/3 cup diced red onion1/4 cup chopped fresh cilantro3 green onions, slicedFor the Peanut Dressing:1/4 cup natural unsweetened peanut butter (smooth or chunky, your choice)2 tablespoons tamari or soy sauce (for gluten free use tamari)1 tablespoon toasted sesame oil2 teaspoons rice vinegarJuice of one lime1 tablespoon honey (vegan: use liquid sweetener of choice)2 teaspoons finely minced ginger2 teaspoons finely minced garlic1/2 teaspoon freshly ground black pepper1 tablespoon fish sauce (optional) (vegan: omit)1-2 teaspoons lemongrass paste (optional but fabulous)2-3 tablespoons hot water (add more if you want a thinner dressing)
Instructions?Place the veggies and herbs in a large mixing bowl and toss to combine.? Add the chilled cooked quinoa and stir to combine.Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.Pour the peanut dressing over the salad and stir to combine.? Serve immediately.
NotesTo make it in advance, prep the veggies and peanut dressing in advance, cook and refrigerate the quinoa, and then simply toss everything together just before serving.? Ready in a snap!
