November 25th, 2024
Recipes
Thai Peanut and Quinoa Salad
Valentina P
- Difficulty
•
- Time 15"
Thai-inspired quinoa salad with crunchy raw veggies, edamame, fluffy quinoa, and the best creamy peanut dressing mixed right in. Great for healthy lunches!
How To MakeDiet Type: Plant-based
Shopping List
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For the Quinoa
- 2 cups cooked quinoa
- 1 cup shelled edamame (we use defrosted)
- 1 cup red bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced (Note 1)
- 1 cup shredded carrot
- 2 scallions, chopped (white and light green parts only)
- 1/2 cup cilantro, chopped For the Peanut Dressing
- 3 tablespoons avocado oil or grapeseed oil
- 1 1/2 tablespoons creamy peanut butter
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon honey (or agave or maple syrup)
- 1 teaspoon sriracha
Instructions
- Step 1: Stir together the Peanut Dressing ingredients in a small bowl until smooth.
- Step 2: Combine the cooled quinoa, edamame, bell pepper, cabbage, carrot, scallions, and cilantro in a mixing bowl. Pour in the Peanut Dressing, to taste. Toss to combine.
- Serve: Enjoy at room temperature with any extra Peanut Dressing on the side.
Recipe Notes
Note 1: Want to make this even easier? Substitute the cabbage and carrots with 2 cups of raw coleslaw mix.
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Thai Peanut and Quinoa Salad
PT15M 2 cups cooked quinoa 1 cup shelled edamame (we use defrosted) 1 cup red bell pepper, thinly sliced 1 cup red cabbage, thinly sliced (Note 1) 1 cup shredded carrot 2 scallions, chopped (white and light green parts only) 1/2 cup cilantro, chopped 3 tablespoons avocado oil or grapeseed oil 1 1/2 tablespoons creamy peanut butter 1 1/2 tablespoons rice vinegar 1/2 tablespoon sesame oil 1/2 tablespoon honey (or agave or maple syrup) 1 teaspoon sriracha Gluten Free Vegan 3 Servings
Ingredients:
