Crunchy Thai Quinoa Salad

Prep Time 5 mins

Total Time 5 mins

Cuisine: Thai

Courses: Salad, Side Dish

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Dietary: Dairy Free, Gluten Free, Pescatarian, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Ingredients

For the Dressing:

1/4 cup peanut butter (creamy)
4 tbsp coconut aminos (organic, can also use soy sauce if not soy-free)
1 tbsp honey (organic)
1 1/2 tbsp red wine vinegar
2 tbsp lime juice (juice of one lime apx.)
3 tsp ginger (fresh, minced)
red pepper flakes (to taste)
1 tbsp olive oil (organic, extra virgin)
1 tbsp sesame oil

For the Salad:

2 cups quinoa (cooked & cooled, about 3/4 cups uncooked)
16 oz. coleslaw
1 red bell pepper (diced)
4 green onions (4-5, diced)
2/3 cup cilantro (fresh)
1 handful microgreens
1 1/4 cups edamame (shelled)

Instructions

1
Prepare the dressing:
Add the peanut butter, coconut aminos, honey, red wine vinegar, lime juice, ginger, red pepper flakes, olive oil, & sesame oil in a large liquid measuring cup. Whisk well & set aside.
2
Assemble the Salad:
Place the quinoa, coleslaw mix, red pepper, onions, cilantro, microgreens, and edamame into a large mixing bowl. Add the dressing and toss to coat. Serve immediately & enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 273kcal

% Daily Value *
Total Fat 12.8g20%
Saturated Fat 1.8g9%
Sodium 275.9mg12%
Total Carbohydrate 31.7g11%
Dietary Fiber 6.6g27%
Sugars 12g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: salad, crunchy, veggies, gluten free, dairy free, edamame, coleslaw