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Thai Quinoa Salad

A delicious dish full of Thai flavors, bright colors, crisp textures, and plant-based protein!
Course Main Course, Salad, Side Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 15 minutes
Total Time 50 minutes

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.