Thai Quinoa Salad Recipe by Tasty

Inspired by ambitiouskitchen.com

Ingredients

for 2 servings

Salad

1 cup
water (235 mL)
1 cup
vegetable stock (235 mL)
1 cup
quinoa (170 g)
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup
red cabbage, shredded (100 g)
½ small red onion, diced
½ cup
edamame (75 g)
green onion, to serve
crushed peanut, to serve

Dressing

½ cup
water (120 mL)
1 teaspoon
sesame oil
1 tablespoon
soy sauce
1 tablespoon
ginger, grated
2 teaspoons
olive oil
1 tablespoon
honey
¼ cup
peanut butter (60 g)

Preparation

In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
Top with green onions and crushed peanuts.
Enjoy!

Tips

1 of 2

peggyjoy

This is one of the best salads EVER!! I used less cucumber to keep it from getting watery, a little less quinoa and more onions (just a preference) and instead of water for the dressing, I squeezed in lime juice plus some zest. Can’t describe how good this is. Enjoy!!
1 month ago Helpful (4)
avocado.babe

Be sure to rinse your quinoa before cooking! Also, add dressing just before serving to prevent the salad from getting soggy.
1 month ago Helpful (2)
Bruce Schultz

I improvised and used chickpeas, noodled zucchini for edamame and cabbage. Mine was soupy but good. I added red pepper flakes for more flavor.
1 month ago Helpful (1)
Cassandra Thibault

Delicious when just made but do not freeze.
2 months ago Helpful (1)

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