Jessica in the Kitchen · by Jessica Hylton★ 5.0 (48)
Thai Quinoa Salad
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 19%
CARBS 25G42% OF CAL
5G FIBER6G SUGAR15G OTHER
FAT 11G41% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Thai quinoa salad with cabbage, kale, carrots, and cashews dressed in a zesty ginger-peanut lime vinaigrette. It's fresh, vibrant, and ready in 15 minutes.
mainthaisaladbowldairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large carrot (julienned)
- 2 cups cooked quinoa
- 3 cups sliced red cabbage ((200g))
- 1 cup chopped red bell pepper ((104g))
- 1 cup chopped green bell pepper ((104g))
- 2 cups kale (removed from stems, washed, dried and chopped)
- 1/4 cup cashews (chopped)
- 1/2 small lime
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce (or liquid aminos or low sodium soy sauce)
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 19%
CARBS 25G42% OF CAL
5G FIBER6G SUGAR15G OTHER
FAT 11G41% OF CAL
2G SAT9G UNSAT
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
- Sodium
- 391mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.