This Thai Vegan Quinoa Salad recipe is a simple and delicious salad that is full of flavor, easy to make and perfect for meal prep! It’s loaded with fresh, crisp veggies, fluffy quinoa and a peanut sauce you’re going to want to put on everything!
Whether you cook for one or are cooking for a party, this Thai vegan quinoa salad has your name written all over it. It’s fresh, flavorful, easy to make and served cold so it’s perfect for on the go meals!
Quinoa is a versatile gluten free seed, complete source of plant protein and has a deliciously nutty flavor that pairs perfectly with the peanut sauce in this recipe.
Salads, in my opinion, are the best way to eat quinoa since you can add so many different flavors and textures and they are so good for you!
While this salad is delicious exactly as it is, I love to pair it with some salmon, baked tofu, or grilled chicken for extra protein.
This recipe is naturally gluten free, vegan, easy to make and a total crowd pleaser. While traditionally served cold, you can easily turn it into a stir fry by adding some tofu or chickpeas!
Key Ingredients
- Quinoa: We’ll be using cooked then cooled quinoa as the base of this salad. Quinoa adds lot of protein and fiber and is naturally gluten free.
- Carrots: You will need about 1-2 large grated carrots. You can grate them by hand or chop them into chunks and add the chunks into a food processor to make life easier.
- Cabbage: Red cabbage adds a nice color and crunch to the salad. I suggest using a mandolin to slice it very fine. I should note: red cabbage is not in fact red, it’s purple!
- Cilantro: If you don’t like cilantro, you can sub for fresh mint or fresh chopped basil. You can also use both of those in addition to the cilantro.
- Red Pepper: Any type of bell pepper works well, but red adds a nice pop of color and compliments the other flavors really well.
- Edamame: You can sub the edamame for chickpeas, or use both! This adds a nice dose of protein and makes the salad much more filling.
- Peanut Sauce: This is a super simple peanut sauce made from a base of peanut butter, soy sauce, rice vinegar, honey, and lime juice. Make it spicy by adding some red pepper flakes!
How to make a quinoa salad
The first step is to cook the quinoa. I find following the package instructions leads to mushy quinoa, so follow these instructions for perfect quinoa.
While the quinoa is cooking, prepare all veggies. I like to use a mandoline for the cabbage to get it very thin, but you can also just chop it small.
When the quinoa is done, let it cool before adding to a large mixing bowl. Add in all the veggies to the bowl once they’re chopped/diced.
To prepare the dressing, simply whisk all ingredients together in a bowl. Add more water as needed until desired consistency is reached.
You can also add all of the dressing ingredients to a small mason jar and shake it really well until completely smooth. Add the dressing to the salad bowl and toss to combine. Top with crushed red pepper flakes and peanuts and enjoy!
Make it a meal!
This salad can easily be made into a full meal with the addition of a more hearty protein source like tofu, chicken or salmon. It’s delicious with my air fryer tofu, teriyaki salmon or some simple shredded chicken!
What other vegetables can I add?
If you don’t like any of the veggies included in the recipe, you can leave them out or swap for chopped cucumber, broccoli, chopped kale etc. This recipe is very versatile!
angled view of the vegan quinoa salad in a white bowl with cilantro on top
Frequently asked questions
Can I use almond butter?
This vegan quinoa salad calls for peanut butter, but any nut butter will work well. My personal favorites are almond and peanut butter, but if you have any allergies, sunflower butter is great too!
Does it keep?
Once prepared, this quinoa salad will store in the fridge for about 5 days. Keep it in an air tight container for best results.
Can you freeze quinoa salad?
You can, but I don’t necessarily recommend it. If you do want to freeze it, I would recommend turning it into more of a stir fry by reheating it up on the stove.
The textures of the veggies won’t be the same when you defrost it, so it will work best as a stir fry!
Ingredients
SALAD:
- 1 cup uncooked quinoa
- 1 ½ cup finely sliced red cabbage
- 1 large red bell pepper diced
- ¼ 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
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
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