How To Make Thai Peanut Quinoa Salad
This Thai peanut quinoa salad is full of vibrant veggies, topped with creamy agave nectar and peanut butter dressing, for a healthy and flavorful meal.
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
For Dressing:
- ½cupagave nectar
- ½cupsoy sauce,low-sodium
- ½cupcreamy peanut butter
- ¼cuprice vinegar
- ¼cuplime juice,fresh, (about 3 limes)
- 4garlic cloves,minced
- 2tbspSriracha hot sauce,or to taste
- 4tspsesame oil
- 2tspground ginger
- 2tsponion powder
For Salad:
- 2cupsdry quinoa
- 3cupsred cabbage,shredded
- 2cupsmatchstick carrots
- 8ozbean sprouts
- 1cucumber,peeled, diced
- 4green onions,chopped
- 1cuppeanuts,dry roasted, chopped, unsalted or lightly salted
- 1cupcilantro,fresh, long stems removed
For Optional Add-ins:
- chicken,cooked
- pork,cooked
- shrimp,cooked
- tofu,cooked
Instructions
-
Combine the agave, soy sauce, peanut butter, rice vinegar, lime juice, garlic, hot sauce, sesame oil, ginger, and onion powder in a blender and puree for 30 seconds, until emulsified. Transfer to a bowl and set aside.
-
Prepare the quinoa according to directions listed on package.
To Assemble:
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Layer the cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions, and peanuts, then garnish with plenty of cilantro.
-
Drizzle each serving with dressing to taste, serve, and enjoy!
Nutrition
- Calories: 657.86kcal
- Fat: 29.98g
- Saturated Fat: 4.68g
- Trans Fat: 0.02g
- Monounsaturated Fat: 13.68g
- Polyunsaturated Fat: 9.81g
- Carbohydrates: 81.94g
- Fiber: 12.31g
- Sugar: 29.79g
- Protein: 23.84g
- Sodium: 1350.01mg
- Calcium: 131.70mg
- Potassium: 1155.40mg
- Iron: 5.76mg
- Vitamin A: 382.52µg
- Vitamin C: 44.11mg
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