thai quinoa salad

Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It's even better the next day!

Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}

quinoa

red bell pepper, diced

red onion

carrots

cilantro

green onions

cashew

edamame or chickpeas

lime,

For the dressing:

peanut butter

ginger

gluten-free soy sauce or coconut aminos

honey (use agave

rice vinegar or red wine vinegar

sesame oil

olive oil oil

Water

To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

This Thai Quinoa Salad is made with tri-color quinoa, fresh vegetables, and spicy peanut sauce for a delicious and healthy vegan and gluten-free meal.

Thai Quinoa Salad

Success® Tri-Color Quinoa

red cabbage, (shredded)

broccoli florets, (chopped)

red bell pepper, (thinly sliced)

carrot, (chopped)

green onions, (chopped)

Sesame Peanut Sauce, (recipe follows)

peanuts

soy sauce, (use tamari

rice vinegar

ginger, (chopped)

garlic, (minced)

maple syrup

Prepare the Success Quinoa according to packaged instructions.

While the quinoa is boiling, chop the cabbage, carrots, bell peppers, broccoli, cilantro, and green onions. Set aside.

Combine all the ingredients for the peanut sauce in a small blender and blend together until smooth.

With tongs or a slotted spoon, remove the quinoa from boiling water. Cut open the bag and let it cool for 10 minutes.

Place quinoa in a large bowl and add prepared vegetables. Toss with peanut sauce and roasted peanuts.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

https://www.youtube.com/watch?v=4Y_WQ846Tcc

This Thai Quinoa Salad is made with tri-color quinoa, fresh vegetables, and spicy peanut sauce for a delicious and healthy vegan and gluten-free meal.

Get the full recipe here: https://www.mydarlingvegan.com/thai-quinoa-salad/

SuccessQuinoa

Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.

quinoa (, uncooked)

red cabbage (, shredded)

red bell pepper (, diced)

red onion (, chopped)

carrots (, shredded)

edamame (, shelled)

cilantro (, chopped)

green onions (, chopped)

cashews (, halves)

peanut butter (, crunchy or smooth)

Tablespoons low-sodium soy sauce

Tablespoon honey

Tablespoon red wine vinegar

olive oil

Sriracha hot sauce

(if necessary)

Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.

Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 

Add quinoa and as much of the remaining dressing as you&#39;d like, to taste. Add cashews and garnish with green onions. Enjoy.

https://content.jwplatform.com/videos/2awDrbuK.mp4

This Thai Vegan Quinoa Salad recipe is a simple and delicious salad that is full of flavor, easy to make and perfect for meal prep! It&#039;s loaded with fresh, crisp veggies, fluffy quinoa and a peanut sauce you&#039;re going to want to put on everything!

Vegan Thai Quinoa Salad

red cabbage

red bell pepper (diced)

edamame

cilantro (chopped)

onions

peanuts (for garnish)

peanut butter or almond butter

garlic (finely minced)

soy sauce

tbsp rice vinegar

water

lime

cook quinoa

Cook quinoa according to these instructions.

prepare vegetables

While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop.

let quinoa cool

When the quinoa is done, let it cool before adding to a large mixing bowl. 

add veggies to bowl

make dressing

To prepare the dressing, simply whisk all ingredients together in a bowl. Start  with 2 tablespoons of water and add more  as needed until desired consistency is reached. 

toss with salad

Add the dressing to the salad bowl and toss to combine. 

serve

Top with crushed red pepper flakes and peanuts and enjoy!

A delicious blend of flavors, textures and colors, this healthy salad is bound to be a hit at your next gathering!

red bell pepper, finely sliced

green onions, sliced

For the Peanut Dressing:

natural unsweetened peanut butter ((smooth or chunky, your choice))

tamari

honey (vegan: use liquid sweetener of choice)

garlic

black pepper

fish sauce (optional) (vegan: omit)

lemongrass paste (optional but fabulous)

Place the veggies and herbs in a large mixing bowl and toss to combine.&nbsp; Add the chilled cooked quinoa and stir to combine.

Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.

Pour the peanut dressing over the salad and stir to combine.&nbsp; Serve immediately.

Delicious!,!  A helpful note is that it’s 3 cups cooked quinoa, which I think is about 1 cup dry. I cooked up 3 cups dry and it was obvious that was not right.

Such a refreshing salad full of wonderful flavors! Love the smashing technique!

I love this for a side dish! Love all those colors!

This salad is fantastic! I can't wait to enjoy it again. It was perfect for lunch yesterday and will be just as good tomorrow.

What an amazing salad!! I love the flavors!

Such a fresh and delicious salad!! I can't wait to try it! :)

What a great and easy summer side dish idea. It looks amazing!

Gave this a try with dinner and it was the perfect side dish! So light with the right amount of flavor!

This is such a beautiful looking salad and tastes as good as it looks.  The dressing is fantastic.  I made the dressing with PB2 (low fat powdered peanut butter) and didn't miss the fat of regular peanut butter, otherwise made as directed.  A keeper and worthy of printing out for my favorite recipe booklet!  Thanks.

Delicious, fresh, colorful and healthy. Appreciated by everyone, a well balanced salad.

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Top 5 thai quinoa salad recipes from across the web

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Crunchy Cashew Thai Quinoa Salad {v...

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The most viewed thai quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine