CRUNCHY THAI QUINOA SALAD
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Thai quinoa salad combining cooked quinoa with fresh crunchy vegetables, topped with a creamy almond and ginger dressing. Light, healthy, and colorful, it works as a main for lunch or dinner meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dried quinoa
- 1 3/4 cups of water
- 1 teaspoon garlic powder
- 1 large red bell pepper, cored and diced
- 1 cucumber, diced
- 1 cup carrots, diced
- 1/4 red cabbage, shredded
- 2 – 3 scallions, thinly sliced
- 1/2 cup cilantro (lightly packed), chopped
- handful of peanuts or cashews, optional
- 4 tablespoons nut butter (peanut, almond, cashew, or sun butter)
- 2 tablespoons pure maple syrup
- 1 teaspoon tamari, nama shoyu, soy sauce or coconut aminos
- 1 inch knob of ginger, minced or grated
- 1 – 2 limes, divided
- mineral salt, to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 157mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.