Vegan Crunchy Thai Quinoa Salad
Vegan Crunchy Thai Quinoa Salad is a vibrant, nutrient-packed dish full of crisp veggies, zesty dressing, and satisfying crunch.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 cup quinoa
2 cups water
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1⁄2 cup red bell pepper, diced
1⁄2 cup cucumber, diced
1⁄4 cup fresh cilantro, chopped
1⁄4 cup green onions, sliced
1⁄4 cup peanuts, chopped
1⁄4 cup soy sauce
2 tablespoons lime juice
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon ginger, grated
1 clove garlic, minced
Directions
- Rinse the quinoa under cold water to remove any bitter taste, then cook it in a saucepan with 2 cups of water over medium heat.
- Bring the quinoa to a boil, cover the pot, and reduce the heat to low. Let it simmer for about 15 minutes or until the quinoa is tender and water is absorbed.
- While the quinoa is cooking, prepare the vegetables by shredding the carrots, slicing the red cabbage, and dicing the bell pepper and cucumber.
- In a small bowl, whisk together soy sauce, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic to make the dressing.
- In a large bowl, combine the cooked quinoa, carrots, red cabbage, bell pepper, cucumber, fresh cilantro, and green onions, tossing them well.
- Drizzle the dressing over the quinoa and vegetable mixture, then toss everything together to ensure it’s evenly coated.
- Top the salad with chopped peanuts for added crunch and flavor before serving. Adjust seasoning with additional lime juice or soy sauce as needed.
- Serve the salad immediately or refrigerate it for at least 15 minutes to allow the flavors to meld together before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Vegan Crunchy Thai Quinoa Salad bursts with color, flavor, and texture. Protein-rich quinoa meets crisp cabbage, bell peppers, carrots, and cucumbers, all tossed in a tangy sesame-lime dressing. Topped with chopped peanuts for a satisfying crunch, it’s a refreshing, nutrient-packed dish perfect for lunch, dinner, or meal prep.
