Description
A fresh and healthy Thai quinoa crunch salad packed with protein, fiber, and vibrant flavors. Perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
Instructions
- Cook quinoa in water according to package instructions. Let cool.
- Whisk peanut butter, soy sauce, lime juice, honey, garlic, and ginger in a bowl.
- Toss cooled quinoa with cabbage, carrots, cilantro, and green onions.
- Pour dressing over salad and mix well.
- Top with chopped peanuts before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add cooked chicken or shrimp for extra protein.
- Use tamari instead of soy sauce for gluten-free option.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy salad, quinoa recipe, thai salad, vegetarian lunch