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95% would make again

Thai Quinoa Salad

by Merle O'Nealfeatured in Quinoa Salad 4 Ways

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 (100 g), shredded
  • ½ small red onion, diced
  • ½ cup edamame (75 g)
  • green onion, to serve
  • ½ cup crushed peanut (60 g), 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)

Nutrition Info

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    Calories 987
    Fat 54g
    Carbs 97g
    Fiber 17g
    Sugar 22g
    Protein 38g

Estimated values based on one serving size.

Preparation

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