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Thai Quinoa Salad

from the video Quinoa Salad 4 Ways ▶︎

by Merle O'Neal

Inspired by ambitiouskitchen.com

Ingredients

for 2 servings

Salad

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

Dressing

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

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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