Easy 20-Minute Thai Quinoa Salad
This Thai quinoa salad is a total game-changer! I love the vibrant colors and the crunchy texture of the veggies. The peanut dressing is the perfect finishing touch, adding a creamy, nutty flavor to every bite. Whether you're meal prepping for the week or looking for a quick and healthy lunch, this salad is sure to satisfy.
Ingredients
For Salad:
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage depending on how much crunch you like
- 1 red bell pepper diced
- 1/4 cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts honey-roasted is good
- Optional: 1 cup edamame or chickpeas
- Fresh lime for a bit of tang
For Peanut Dressing:
- peanut butter
- honey or maple syrup for a vegan option,
- gluten-free tamari or soy sauce
- rice vinegar
- sesame oil
- toasted sesame seeds
- fresh garlic
- lime juice
- salt and
- Pepper
Instructions
- Cook quinoa until fluffy. Let it cool.
- Heat peanut butter and honey in the microwave.
- Whisk in soy sauce, rice vinegar, sesame oil, sesame seeds, garlic, lime juice, salt, and pepper.
- Toss cooked quinoa with a little dressing.
- Add chopped vegetables (cucumber, bell pepper, carrots, cilantro, green onions).
- Toss everything together until well combined.
- Top with cashews and a squeeze of lime juice.
- Serve immediately.