Description
A vibrant and crunchy Thai-inspired quinoa salad featuring a creamy peanut dressing, colorful vegetables, edamame, and toasted quinoa for added texture. Perfect for a healthy lunch or light dinner, this recipe combines bold flavors and satisfying crunch in every bite.
Ingredients
Units
Scale
Dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
- 2 teaspoons fresh grated ginger
- 1 teaspoon chili paste
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Salad
- 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
- 1 tablespoon olive oil
- 1 (14-ounce) package cole slaw mix
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 2/3 cup chopped cilantro
- 1 1/2 cups shelled edamame
- 1/2 cup chopped salted cashews
Instructions
- Prepare the dressing: Combine the peanut butter and soy sauce in a microwave-safe bowl. Heat for 10 seconds, then whisk until smooth. Add the remaining dressing ingredients—honey, vinegar, lime juice, ginger, chili paste, olive oil, sesame oil—and whisk to combine. If too thick, add water a teaspoon at a time until desired consistency is achieved. Set aside.
- Make the Crispy Quinoa: Heat the olive oil in a nonstick skillet over medium-high heat. Add 1/2 cup of the cooked quinoa and cook, stirring frequently, for 10-12 minutes until golden and toasted. Transfer to a plate and let cool.
- Assemble the Salad: In a large bowl, combine the remaining cooked quinoa with half of the dressing and toss to coat. Add cole slaw, red bell pepper, green onions, cilantro, and edamame. Mix well. Pour in the remaining dressing to taste and toss again to evenly coat all ingredients. Add the toasted quinoa and chopped cashews, then lightly toss.
- Serve: Divide the salad into bowls, garnish with extra cilantro and cashews if desired, and top with the crispy quinoa. Serve immediately for maximum crunch.
Notes
- Store any leftovers airtight in the refrigerator for up to 2 days.
- Keep the crispy quinoa separate until serving to maintain its crunch; add just before serving.
- You can adjust the spice level by adding more chili paste to the dressing.
Nutrition
- Serving Size: 1/6 of salad
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg
