This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.
3tablespoonsOpen Nature® almond or peanut butter*(unsweetened/unsalted)
2tablespoonsmaple syrupor honey
1/4cuprice vinegar
2tablespoonstamarior soy sauce
2teaspoonstoasted sesame oil
1cloveof garlic minced
1tablespoonfresh ginger grated
1teaspoonchili pepper sauce I used Sriracha – optional
1/4teaspooncoarse sea salt
For The Salad:
3cupscooked quinoawarm or cold
3small carrotspeeled and shredded
1cupred cabbagesliced thinly
1red bell pepperchopped
5stalks of scallionssliced thinly (both green and white parts)
2Persian cucumberspeeled and cut into small pieces
1cupedamame or sugar snap peas
½cupfresh cilantrochopped
1cuproasted and lightly salted nutschopped ( I used cashews and almonds)
Instructions
To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.
Video
Notes
Make Ahead: This salad is one of my favorite meal prep lunches because it stores well. Simply make the salad and dressing. Place the salad ingredients in individual meal prep bowls and store them with the dressing on the side. When ready to serve, drizzle it with the dressing and toss.
Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge. When ready to serve, give it a mix, give it a taste, and season with salt, if necessary.