Thai Quinoa Salad Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (7)

Thai Quinoa Salad Recipe

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 30%
CARBS 38G39% OF CAL
8G FIBER20G OTHER10G TOTAL SUGAR
FAT 21G50% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cooked quinoa tossed with fresh crunchy vegetables and dressed in a peanut butter ginger dressing. Naturally vegan and gluten-free, perfect for quick weekday lunches.

mainthaisaladbowldairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons Open Nature® almond or peanut butter* ((unsweetened/unsalted))
  • 2 tablespoons maple syrup (or honey)
  • 1/4 cup rice vinegar
  • 2 tablespoons tamari (or soy sauce)
  • 2 teaspoons toasted sesame oil
  • 1 clove of garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon chili pepper sauce I used Sriracha – optional
  • 1/4 teaspoon coarse sea salt
  • 3 cups cooked quinoa (warm or cold)
  • 3 small carrots (peeled and shredded)
  • 1 cup red cabbage (sliced thinly)
  • 1 red bell pepper (chopped)
  • 5 stalks of scallions (sliced thinly (both green and white parts))
  • 2 Persian cucumbers (peeled and cut into small pieces)
  • 1 cup edamame or sugar snap peas
  • ½ cup fresh cilantro (chopped)
  • 1 cup roasted and lightly salted nuts (chopped ( I used cashews and almonds))
PREP
15M
SODIUM
492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.