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Thai Quinoa Salad

by Merle O'Neal featured in 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)
    Calories 719
    Fat 31g
    Carbs 90g
    Fiber 13g
    Sugar 20g
    Protein 25g

Estimated values based on one serving size.

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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!
 

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