Vegetarian Thai Quinoa Salad
Ingredients
The salad
-
1 ⅓
cup
cooked quinoa
-
2
cups
half moon shaped cucumber slices
-
1
cup
carrots, sliced
-
1
unit
red pepper, julienned
-
1
cup
edamame
-
1 ⅓
cups
chickpeas
-
2
cups
zucchini noodles
-
¼
cup
green onions, sliced
-
¼
cup
raw cashews
-
optional
unit
fresh cilantro
The peanut dressing
-
3
tablespoons
creamy peanut butter
-
5
tablespoons
rice wine vinegar
-
1
tablespoon
sesame oil
-
1
tablespoon
maple syrup
-
1 ½
tablespoons
tamari sauce (or soy sauce)
-
¼
teaspoon
minced fresh ginger
-
¼
teaspoon
minced garlic
-
⅛
teaspoon
red pepper flakes
Instructions
- Prepare the peanut dressing by mixing peanut butter, rice wine vinegar, sesame oil, maple syrup, tamari sauce, ginger, garlic, and red pepper flakes in a bowl until smooth.
- Cook the quinoa by boiling it in water, then reducing to a simmer for 15 minutes before fluffing with a fork.
- Chop the cucumbers, carrots, red pepper, and green onions, and spiralize the zucchini.
- In a large bowl, combine the quinoa, cucumber, carrots, red pepper, edamame, chickpeas, zucchini noodles, green onion, and cashews.
- Pour the dressing over the salad and toss gently to combine. Serve immediately.
- For mason jar salads, layer the ingredients in jars with dressing at the bottom and store in the refrigerator.
Nutrition Facts (estimated)
Servings
4 mason jars
Calories
433
Total fat
19g
Total carbohydrates
53g
Total protein
17g
Sodium
96mg
Cholesterol
0mg
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