Description
This Thai Quinoa Crunch Salad is a delightful mix of flavors and textures, with a creamy peanut dressing, crunchy vegetables, and toasted quinoa for added crispiness.
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
- optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste
Instructions
- Prepare the dressing: Add the peanut butter and soy sauce in a microwave-safe bowl. Heat for 10 seconds to thin it slightly, and whisk together. Whisk in the remaining dressing ingredients. Add more chili paste if you would like more spice. If the dressing is too thick, add in a teaspoon of water at a time until desired consistency is reached. Set aside.
- Make the Crispy Quinoa: Place oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa to the skillet and cook, stirring frequently for 10-12 minutes until golden and toasted. Set aside to cool.
- Assemble the Salad: Place the remaining quinoa in a large bowl. Pour half of the dressing onto the quinoa and stir to coat. Add the cole slaw mix, red pepper, onions, cilantro, and edamame into the same bowl. Mix the salad together combining the quinoa and the vegetables. Add the remaining dressing, or as much as you prefer, to the salad and toss to coat. Lastly, add in the cashews and lightly toss.
- Portion the salad into bowls and top with the toasted quinoa and any additional garnishes.
- Serve immediately.
Notes
- This salad can be customized with your favorite vegetables or protein sources.
- Adjust the spice level by adding more or less chili paste.
- For a nut-free version, you can substitute sunflower seed butter for the peanut butter.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
