Thai Quinoa Salad
by Merle O'Neal • from the video Quinoa Salad 4 Ways
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!!
3 months ago Helpful (5) -
avocado.babe
Be sure to rinse your quinoa before cooking! Also, add dressing just before serving to prevent the salad from getting soggy.
3 months ago Helpful (2) -
Cassandra Thibault
Delicious when just made but do not freeze.
4 months ago Helpful (2) -
helloholani
Wow, this is such a good, fresh salad! I’ve made it a few times now, I would say make double the amount as you’ll likely want seconds, and leftovers!
2 months ago Helpful (1)
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