Thai Quinoa Salad
Ingredients
The salad
-
1
cup
dry quinoa
-
2
cups
water
-
½
red pepper
diced
-
½
yellow pepper
diced
-
4
pieces
green onions, diced
-
1
cup
English cucumber, diced
-
½
cup
thinly sliced red cabbage
-
1
cup
grated carrots
-
¼
cup
chopped fresh cilantro
-
¼
cup
chopped unsalted cashews
-
½
cup
edamame
The dressing
-
6
tablespoons
toasted sesame oil
-
2
tablespoons
avocado oil
-
2
tablespoons
lime juice
-
3
tablespoons
tamari sauce
-
2
tablespoons
rice wine vinegar
-
⅔
cup
fresh cilantro
-
1
teaspoon
ground ginger
-
1
clove
garlic, minced
-
2
teaspoons
sriracha sauce
-
2
teaspoons
honey
Instructions
- Cook quinoa with water in a saucepan until boiling, then simmer for 15 minutes until liquid is absorbed.
- Let the quinoa rest for 5 minutes, then fluff with a fork and transfer to a serving bowl.
- Add diced peppers, green onions, cucumber, cabbage, carrots, cilantro, nuts, and edamame to the quinoa.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Pour dressing over the salad and toss to combine.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8-10
Calories
218
Total fat
14g
Total carbohydrates
20g
Total protein
5g
Sodium
253mg
Cholesterol
0mg
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