Thai Quinoa Salad

This was a great salad! You could eat it as a side to a main course or eat it as your main course like I did. It keeps well for a few days so it also works well as a meal prep!



Serves: 6

  • 3/4 cup uncooked quinoa

  • 1 heaping cup red cabbage, shredded/chopped thin

  • 1 red bell pepper, diced

  • 1/4 cup red onion, chopped

  • 1 cup carrot, shredded

  • 1 cup edamame, shelled (I used frozen shelled edamame and just defrosted it in a colander under some cold water)

  • 2 green onions, chopped

  • 1/3 cup fresh basil, chopped

  • 1/2 cup cashew halves, toasted


  • 1/4 cup natural peanut butter

  • 2 tsp fresh ginger, grated

  • 3 tbsp coconut aminos/tamari/low sodium soy sauce

  • 1 tbsp honey (use agave or maple syrup if you are vegan)

  • 1 tbsp red wine vinegar

  • 1 tsp sesame oil

  • 1 tsp olive oil

  • 1 tsp sriracha

  • water to thin dressing if you need to


Cook quinoa according to package directions (should need 1 1/2 cups water/broth for 3/4 cup quinoa).

If your peanut butter is too thick, combine it with your honey and microwave for 15-20 seconds. If not, just combine all of your ingredients for the dressing in a jar or measuring cup, stirring well to combine.

Drizzled half of the dressing over your quinoa and toss well.

Add all of your veggies to a large bowl, fold in the cooled quinoa, add as much of the leftover dressing you would like and top with your toasted cashews.


Recipe from Tastes Better From Scratch