Crunchy Thai Quinoa Salad with Peanut Ginger Dressing
This Crunchy Thai Quinoa Salad is packed with fresh veggies and tossed in a flavorful peanut ginger dressing. Perfect for meal prep, it's a quick and healthy vegan lunch or dinner option that's ready in 25 minutes!
Ingredients
Salad
Peanut Ginger Dressing
- ¼ cup coconut aminos, or tamari or soy sauce
- ¼ cup peanut butter, or tahini
- ½ lime, juiced
- ½ inch fresh ginger, grated
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- ½ tsp salt
- 3-4 tbsp water, to thin the dressing
Instructions
- Cook the quinoa according to the package instructions. Once cooked, set aside to cool slightly.
- In a bowl, whisk together the peanut butter, coconut aminos, lime juice, grated ginger, rice vinegar, sesame oil, and salt. If needed, add a splash of water to achieve your desired consistency.
- Toss together the quinoa, edamame, carrots, red cabbage, cucumber, scallion, cherry tomatoes and dressing until everything is well coated. Garnish with roasted peanuts for crunch. Enjoy!
Notes
- Feel free to mix/swap for any veggies you have on hand! Some great alternatives include shredded brussels sprouts, red onion, red bell peppers, cilantro, or even adding some fresh kale or spinach for extra greens.
Serving: 1serving, Calories: 459kcal, Carbohydrates: 52g, Protein: 20g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Sodium: 762mg, Potassium: 976mg, Fiber: 9g, Sugar: 6g, Vitamin A: 5887IU, Vitamin C: 41mg, Calcium: 116mg, Iron: 5mg
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