Vegan Thai Quinoa Salad

 

SALAD:

• ▢1 cup uncooked quinoa
• ▢1 ½ cup finely sliced red cabbage
• ▢1 large red bell pepper diced
• ▢⅓ cup finely diced red onion
• ▢1 cup shredded carrots
• ▢½ cup edamame
• ▢½ cup cilantro chopped
• ▢1-2 green onions chopped
• ▢¼ cup chopped peanuts for garnish
• ▢Optional: 1 jalapeno pepper

DRESSING:

• ▢¼ cup creamy peanut butter or almond butter
• ▢1-2 tsp freshly grated ginger
• ▢1 clove garlic finely minced
• ▢2 tbsp low sodium soy sauce or tamari
• ▢1 tbsp maple syrup or honey
• ▢1 tbsp rice vinegar
• ▢2-4 tbsp warm water
• ▢Juice from 1/2 lime

• Cook quinoa according to these instructions.
• While the quinoa is cooking, prepare all veggies. I like to use a

  mandolinefor the cabbage to get it very thin, but you can also just chop.
• When the quinoa is done, let it cool before adding to a large mixing bowl. 
• Add in all the veggies.
• To prepare the dressing, simply whisk all ingredients together in a bowl. Start with 2 tablespoons of water and add more as needed until desired consistency is reached. 
• Add the dressing to the salad bowl and toss to combine. 
• Top with crushed red pepper flakes and peanuts and enjoy!
• NOTES:

  If you don’t like any of the veggies included in the recipe, you can leave them out or swap for chopped cucumber, broccoli, chickpeas etc.

  I almost always use low sodium soy sauce/tamari because I find the regular stuff to be a bit too salty. You can use either one and then add more salt to the final recipe if you think it needs it.

  I almost always use low sodium soy sauce/tamari because I find the regular stuff to be a bit too salty. You can use either one and then add more salt to the final recipe if you think it needs it.

  One cup of uncooked quinoa is about 3 cups of cooked quinoa if you already have it prepared.
• Once prepared, this salad will store in the fridge for about 5 days.