Thai Quinoa Salad
“Eat the rainbow” with this pleasing and healthy dish. Packed with plant-based protein and Thai-inspired flavors, this one is satisfying and absolutely delicious.
In the middle of summer, when the days seem to be getting hotter and hotter, I naturally to gravitate more toward light and refreshing meals that require minimal cooking, such as salads and other cool dishes. When I say salads, I don’t mean a boring bowl of greens that will leave you hungry. Salads do not have to be dull and unsatisfying. They don’t have to be the typical lettuce, tomatoes, and cucumbers most people think of when they hear the word “salad.” The great thing about salads is that you can play around with different flavor profiles, textures, and colors. It’s also a great way to get multiple veggies, fruits, and other great healthy ingredients together into one nutritious meal. This Thai Quinoa Salad is proof that salads can be flavorful, satisfying, and enjoyable!
What’s so great about this salad?
- It’s packed with plant-based protein. The quinoa, edamame, peanut butter, and cashews in this dish all offer a great amount of protein. We all know by now that cutting back on our intake of animal products and including more plant-based proteins can be very beneficial to our overall health. Unlike animal proteins, plant proteins also offer fiber, phytochemicals, and way more vitamins and minerals, all of which help fight chronic disease. What’ s even better is that quinoa and edamame are both considered “complete proteins,” meaning they contains all the essential amino acids our bodies cannot create on their own, and thus must obtain them from foods. Not many plant-based proteins are complete, so this characteristic makes quinoa and edamame special!
- It’s rich in fiber. Like I mentioned above, plant foods are great sources of fiber. The quinoa and edamame, along with the cabbage and carrots, all contribute a notable amount of fiber to this dish. What’s so great about fiber? Fiber helps keep you satiated, aids in digestive health, promotes regular bowl movements, promotes optimal blood sugar levels, and helps keep cholesterol levels in check. Most Americans do not eat the daily recommended amount of fiber (25 grams for females and 38 grams for males), so this recipe can get us all closer to that goal.
- It’s full of healthy fats. The fats found in nuts and nut butters are healthy fats that we should all consume more of. Our bodies need healthy fats, such as monounsaturated and polyunsaturated fats found in nuts, to maintain healthy cholesterol levels, reduce risk for heart disease, optimize brain function, absorb fat-soluble vitamins, fight inflammation, and keep us full and satisfied.
This Thai Quinoa Salad is great as is as a light meal or side dish, but feel free to improvise or add to it. To make it even heartier, try adding grilled shrimp or tofu. If you do not have cashews, you can sub in a different nut, like peanuts or slivered almonds. You can adjust the spice level to your liking by adding more or less sriracha as you see fit. But, trust me when I say, this recipe absolutely hits the spot as is!
Thai Quinoa Salad
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 1 red bell pepper, diced
- 1 carrot, shredded
- 1 English cucumber, diced
- 1 cup shelled edamame
- 6 scallions, sliced
- 2 cups shredded red cabbage
- ½ cup chopped fresh cilantro
- ⅓ cup chopped roasted cashews
For the Dressing
- ¼ cup natural peanut butter
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 3 Tbsp rice vinegar
- 2 Tbsp chopped fresh ginger
- ½ Tbsp sesame oil
- 2 tsp sriracha hot sauce
- 3 garlic cloves, minced
- 2 limes, juiced (about ⅓ cup lime juice)
Instructions
- Rinse quinoa under cool running water. Cook quinoa according to package directions. Allow the cooked quinoa to cool completely.
- While the quinoa is cooking, whisk together all the ingredients for the dressing.
- Once the quinoa has cooled, toss it together with the remaining ingredients and dressing until evenly combined. Serve at room temperature (as is) or chilled.