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Vegan Crunchy Thai Quinoa Salad

Healthy Fact of the Day

Quinoa is a complete protein, making this salad perfect for plant-based diets. Add more veggies or swap soy sauce for coconut aminos to reduce sodium.
Vegan Crunchy Thai Quinoa Salad

Vegan Crunchy Thai Quinoa Salad

Recipe by Daily Disher

Vegan Crunchy Thai Quinoa Salad is a vibrant, nutrient-packed dish full of crisp veggies, zesty dressing, and satisfying crunch.

Course: MainCuisine: ThaiDifficulty: Easy
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 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.

    0.0 from 0 votes

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