Thai Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked quinoa tossed with crisp vegetables, edamame, and cashews, dressed with a tangy peanut sauce made from peanut butter, soy, ginger, and sesame oil. A filling, colorful salad that balances fresh crunch with rich, savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¾ cup quinoa (, uncooked)
- 1 heaping cup red cabbage (, shredded)
- 1 red bell pepper (, diced)
- 1/4 cup red onion (, chopped)
- 1 cup carrots (, shredded)
- 1 cup edamame (, shelled)
- ½ cup fresh cilantro (, chopped)
- 2 green onions (, chopped)
- ½ cup cashews (, halves)
- ¼ cup creamy peanut butter (, crunchy or smooth)
- 2 teaspoons freshly grated ginger
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey ( (or sub maple syrup))
- 1 Tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- water to thin (if necessary)
At a glance
PER SERVING · TIME 35M
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
- 20m
- Sodium
- 478mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.