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Vegan Thai Quinoa Salad Recipe

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★★★★★

4.9 from 122 reviews

A vibrant and nutritious Vegan Thai Quinoa Salad packed with fresh vegetables and a creamy peanut dressing. This easy-to-make dish combines fluffy quinoa with crisp cabbage, bell peppers, carrots, edamame, and fragrant herbs for a refreshing, protein-rich meal perfect for lunch or a light dinner.

Ingredients

Scale

Grains and Vegetables

  • 1 cup uncooked quinoa
  • 1 1/2 cup finely sliced red cabbage
  • 1 large red bell pepper, diced
  • 1/4 cup finely diced red onion
  • 1 cup shredded carrots
  • 1/2 cup edamame
  • 1/2 cup cilantro, chopped
  • 1–2 green onions, chopped

Dressing and Garnish

  • 1/4 cup creamy peanut butter or almond butter
  • 1–2 teaspoons freshly grated ginger
  • 1 clove garlic, finely minced
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 2–4 tablespoons warm water
  • Juice from 1/2 lime
  • 1/4 cup chopped peanuts (for garnish)
  • Crushed red pepper flakes (optional for garnish)

Instructions

  1. Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook the quinoa according to package instructions, usually by simmering it in 2 cups of water for about 15 minutes until water is absorbed and quinoa is fluffy.
  2. Prepare Vegetables: While the quinoa cooks, finely slice the red cabbage using a mandoline or knife for thin shreds. Dice the red bell pepper and red onion, shred the carrots, and chop the cilantro and green onions.
  3. Let Quinoa Cool: Once cooked, transfer the quinoa to a large bowl and allow it to cool to room temperature to prevent wilting the fresh veggies.
  4. Add Vegetables to Bowl: Add all prepared vegetables including cabbage, bell pepper, red onion, carrots, edamame, cilantro, and green onions to the cooled quinoa in the bowl.
  5. Make Dressing: In a separate small bowl, whisk together peanut butter (or almond butter), grated ginger, minced garlic, low sodium soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Start with 2 tablespoons warm water and gradually add more until the dressing reaches a smooth, pourable consistency.
  6. Toss with Salad: Pour the dressing over the quinoa and vegetable mixture and toss thoroughly to combine all flavors evenly.
  7. Serve: Garnish the salad with chopped peanuts and crushed red pepper flakes if desired. Serve immediately or chilled as a refreshing, protein-packed vegan salad.

Notes

  • Rinse quinoa well before cooking to remove its natural coating, saponin, which can be bitter.
  • For a nut-free option, substitute peanut butter with tahini and use sunflower seeds instead of peanuts for garnish.
  • This salad can be made ahead and stored in the fridge for up to 2 days; add peanuts just before serving to maintain crunch.
  • Adjust the amount of lime juice and maple syrup in the dressing to balance acidity and sweetness to your taste.
  • Feel free to add other fresh herbs like basil or mint for extra flavor.

Keywords: Vegan Thai Quinoa Salad, quinoa salad, Thai salad, peanut dressing, healthy vegan meal, gluten free salad

Find it online: https://cheframiflavor.com/vegan-thai-quinoa-salad-recipe/