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Crunchy Thai Quinoa Salad

Vibrant Crunchy Thai Quinoa Salad That's Refreshingly Healthy

This Crunchy Thai Quinoa Salad is a colorful, healthy blend of fresh vegetables and nutty quinoa, perfect for meal prep or a quick vegan lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed and cooked with water and garlic powder
  • 2 cups water for cooking quinoa
  • 1 teaspoon garlic powder
  • 1 bell pepper diced, any color
  • 1 cucumber chopped, omit for storage
  • 1 carrot shredded or finely chopped
  • 2 cups cabbage chopped, green or purple
  • 2 scallions sliced
  • 1 handful cilantro chopped, or substitute with parsley
For the Dressing
  • 1/4 cup almond nut butter or peanut butter
  • 2 tablespoons pure maple syrup
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 lime lime juice or lemon juice

Equipment

  • Medium pot
  • Small bowl
  • Large mixing bowl

Method
 

Preparation Steps
  1. Cook quinoa by combining rinsed quinoa with water and garlic powder in a medium pot. Bring to a boil then simmer for 15 minutes.
  2. Prepare dressing by whisking almond nut butter, maple syrup, tamari, ginger, and lime juice in a small bowl. Gradually add water for desired consistency.
  3. Assemble salad by combining cooked quinoa, bell pepper, cucumber, carrot, cabbage, scallions, and cilantro in a large bowl. Toss gently.
  4. Dress salad with prepared dressing, tossing to coat all ingredients evenly.
  5. Serve immediately or store in refrigerator; keep dressing separate for best texture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 300mgPotassium: 450mgFiber: 7gSugar: 5gVitamin A: 60IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

For optimal crunch, assemble shortly before serving. Store leftovers in airtight container for 4–5 days. Cucumber may need to be omitted for longer storage.

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