To be frank, I rarely buy quinoa. Which, is a bit odd since every time I eat it, I enjoy it. (There is a Tabbouleh salad that I make during the summer that is delicious). In order to add quinoa to my “winter meal plan”, I thought I would try making a Thai quinoa salad. I have been better at eating more leafy greens, but cabbage is still quite a new addition to my diet.
This Thai Quinoa Salad from The Simple Veganista is delicious. If you’re a fan of combining ginger and peanuts in your cooking, I definitely suggest trying this salad. It is a winner!
Thai Quinoa Salad
Ingredients
Serves 4 – 6
1 cup dried quinoa
1 3/4 cups of water
2 teaspoons garlic powder
1 large red bell pepper, cored and diced
1 cucumber, diced
2 – 3 scallions, thinly sliced
1 cup carrots, diced
1/4 cabbage, shredded (use red cabbage if desired)*
1/2 cup cilantro (lightly packed), chopped
A handful of peanuts or cashews, optional
4 tablespoons nut butter (peanut, almond, cashew, or sun butter)
2 tablespoons pure maple syrup
1 tsp soy sauce, tamari, or coconut aminos
1 in. Knob of Ginger, minced or grated
1 – 2 Limes, divided
Salt, to taste
Instructions
Quinoa: If using boxed quinoa, follow the directions on the packaging. In a medium pot, add quinoa, water, and garlic powder. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove the cover, fluff the quinoa with a fork, and let it rest for 10 minutes.
Dressing: In a small bowl, whisk together the nut butter, maple syrup, tamari, ginger, and the juice of 1 lime. Add a bit of water, 1 tablespoon at a time, as needed to thin. Taste for flavor, and season with salt as needed.
Assemble salad: In a large mixing bowl, add the cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. Drizzle with the nut butter dressing and toss to combine. Alternatively, toss the quinoa and veggies, and add dressing once plated.
*The use of cabbage is optional. This salad tastes amazing without it. However, it is healthy if you’re willing to try it!
Serve: Spoon into individual bowls, top with optional crunchy nuts, and a squeeze of lime.
Leftovers can be stored in the refrigerator for up to 4 to 5 days.