Description
A vibrant and flavorful Vegan Thai Quinoa Salad with crisp vegetables, protein-rich quinoa, and a zesty, authentic Thai dressing. Perfect for lunch or a light dinner.
Ingredients
Scale
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water
- Pinch of salt
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame, shelled
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts or cashews (optional)
- 3 tablespoons lime juice
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1–2 teaspoons sriracha or other hot sauce
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
Instructions
- 1. Cook Quinoa: In a saucepan, combine rinsed quinoa, vegetable broth (or water), and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand, covered, for 5 minutes. Fluff and cool.
- 2. Prepare Vegetables: Slice bell peppers and red onion thinly. Shred carrots if needed. Thaw edamame. Chop cilantro and mint.
- 3. Make Dressing: In a bowl, whisk together lime juice, soy sauce/tamari, rice vinegar, maple syrup/agave, sriracha, minced garlic, and grated ginger. Taste and adjust seasonings.
- 4. Assemble Salad: In a large bowl, combine cooled quinoa, sliced bell peppers, shredded carrots, edamame, and red onion.
- 5. Dress and Toss: Pour dressing over the mixture and toss gently to coat evenly.
- 6. Add Herbs and Nuts: Add chopped cilantro and mint, and optional peanuts/cashews. Toss lightly.
- 7. Serve: Serve immediately or chill.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, store dressing and nuts separately and combine just before serving. Reheating is not recommended.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 10g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g