Thai Quinoa Salad with Spicy Peanut Dressing
Loaded with a rainbow of crunchy vegetables and a creamy spicy peanut dressing, this Thai quinoa salad is about to be your new lunch go-to!
Servings 6 servings
Calories 451kcal
Ingredients
Spicy Peanut Dressing
- 1 small jalapeno or serrano pepper, minced
- 1/2 cup creamy peanut butter
- 1/4 cup honey or agave nectar
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 2 teaspoons grated fresh ginger
- 2 medium cloves garlic, minced
- Salt and pepper to taste
Thai Quinoa Salad
- 4 cups cooked quinoa
- 1-1/2 cups shredded carrot
- 2 cups shredded purple or green cabbage
- 1 medium sweet pepper, diced into 1/4-inch cubes
- 1/2 cup thinly sliced green onions
- 1/4 cup minced fresh cilantro
- 1/4 cup chopped roasted peanuts
- Salt and pepper to taste
Instructions
Spicy Peanut Dressing
- In a blender or food processor, blend all dressing ingredients until smooth. Season dressing with salt and pepper to taste and store in refrigerator until ready to use.
Thai Quinoa Salad
- In a large serving bowl, combine all salad ingredients. Drizzle dressing over top and toss to evenly combine salad. Season salad with salt and pepper to taste. Serve immediately and enjoy!
Notes
Storing Instructions
Store salad undressed in refrigerator up to 4 days.
Nutrition
Serving: 12 oz salad | Calories: 451kcal | Carbohydrates: 54.1g | Protein: 14.8g | Fat: 21g | Saturated Fat: 3.6g | Sodium: 618mg | Potassium: 434mg | Fiber: 7.8g | Sugar: 19.2g | Calcium: 44mg | Iron: 15mg