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 satisfying side that brings bold flavors and delightful textures to your table.

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cup 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 quinoa according to package instructions. Set aside to cool once cooked.
2. Step 2: While quinoa is cooking, prepare all vegetables. Use a mandoline or a sharp knife to thinly slice the red cabbage, dice the red bell pepper, shred the carrots, and chop the onion, cilantro, and green onions.
3. Step 3: Transfer the cooled quinoa to a large mixing bowl.
4. Step 4: Add all the prepared vegetables and edamame into the bowl with the quinoa.
5. Step 5: Whisk together the peanut or almond butter, grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, lime juice, and 2 tablespoons warm water in a small bowl. Add more water as needed to reach your desired dressing consistency.
6. Step 6: Pour the dressing over the quinoa and vegetable mixture, then toss everything together until evenly coated.
7. Step 7: Garnish the salad with chopped peanuts and optional crushed red pepper flakes before serving. Enjoy!

Tips & Variations

• For extra protein, add baked tofu or chickpeas.
• Swap edamame with green peas or snap peas for a different crunch.
• Use almond butter instead of peanut butter for a milder flavor.
• Add a touch of sriracha or chili paste in the dressing for heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness and toss just before serving. Reheat quinoa slightly if preferred warm, but the salad is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of quinoa?

Yes, white rice can be used as a substitute, though quinoa provides a higher protein content and a nuttier flavor.

Is this salad suitable for meal prep?

Absolutely! This salad stores well and is perfect for meal prepping lunches or dinners for the week.