Vegan Thai Quinoa Salad Recipe

Introduction

This Vegan Thai Quinoa Salad is a vibrant and nutritious dish packed with fresh vegetables, protein-rich quinoa, and a creamy peanut dressing. It’s perfect for a light lunch or a colorful side that bursts with bold flavors and satisfying textures.

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cups finely sliced red cabbage
• 1 large red bell pepper, diced
• 1/4 cup finely diced red onion
• 1 cup shredded carrots
• 1/2 cup edamame
• 1/2 cup cilantro, chopped
• 1-2 green onions, chopped
• 1/4 cup chopped peanuts (for garnish)
• 1/4 cup creamy peanut butter or almond butter
• 1-2 teaspoons freshly grated ginger
• 1 clove garlic, finely minced
• 2 tablespoons low sodium soy sauce or tamari
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 2-4 tablespoons warm water
• Juice from 1/2 lime

Instructions

1. Step 1: Cook the quinoa according to package directions. Once cooked, set it aside to cool.
2. Step 2: While the quinoa is cooking, prepare the vegetables. Finely slice the red cabbage, dice the red bell pepper and red onion, shred the carrots, and chop the cilantro and green onions.
3. Step 3: When the quinoa has cooled, transfer it to a large mixing bowl.
4. Step 4: Add the prepared vegetables along with the edamame to the bowl with quinoa.
5. Step 5: Make the dressing by whisking together peanut butter or almond butter, grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, lime juice, and 2 tablespoons of warm water. Add more water as needed to reach your desired dressing consistency.
6. Step 6: Pour the dressing over the quinoa and vegetable mixture and toss well to combine.
7. Step 7: Garnish with chopped peanuts and serve immediately. Enjoy this fresh and flavorful salad!

Tips & Variations

• Use a mandoline to slice the cabbage very thinly for a better texture, or chop finely if you don’t have one.
• Substitute edamame with cooked chickpeas or black beans for variety.
• For extra heat, add crushed red pepper flakes or a splash of sriracha to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. When ready to eat, toss the salad with dressing again or serve chilled as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with brown rice, bulgur, or couscous, but cooking times and texture will vary.

Is this salad suitable for meal prep?

Absolutely. Prepare the quinoa and vegetables in advance and keep the dressing separate until ready to serve for best freshness.