Thai Quinoa Crunch Salad
Take a more nutritious route tonight for dinner with this scrumptious Thai Quinoa Crunch Salad!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6
For the Dressing:
- 1/4 cup creamy peanut butter
- 3 tbsps. low sodium soy sauce
- 1 tbsp. honey
- 1 tbsp. red wine vinegar
- 1 1/2 – 2 tablespoons fresh lime juice (juice of one lime)
- 2 tsps. fresh grated ginger
- 1 tsp. chili paste
- 1 tbsp. olive oil
- 1 tsp. sesame oil
For the Salad:
- 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
- 1 tbsp. olive oil
- 1 (14- ounce) package cole slaw mix
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 2/3 cup chopped cilantro
- 1 1/2 cups shelled edamame
- 1/2 cup chopped salted cashews
- optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste
Directions
Prepare the dressing:
Add the peanut butter and soy sauce in a microwave safe bowl. Heat for 10 seconds to thin it slightly, and whisk together. Whisk in the remaining dressing ingredients. Add more chili paste if you would like more spice. If the dressing is too thick, add in a teaspoon of water at a time until desired consistency is reached. Set aside.
Make the Crispy Quinoa:
Place oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa to the skillet and cook, stirring frequently for 10-12 minutes until golden and toasted. Set aside to cool.
Assemble the Salad:
Place the remaining quinoa in a large bowl. Pour half of the dressing on to the quinoa and stir to coat. Add the cole slaw mix, red pepper, onions, cilantro, and edamame into the same bowl. Mix the salad together combining the quinoa and the vegetables. Add the remaining dressing, or as much as you prefer, to the salad and toss to coat. Lastly add in the cashews and lightly toss.
Portion the salad into bowls and top with the toasted quinoa and any additional garnishes.
Serve immediately.
