High Protein Thai Quinoa Salad
A vibrant salad combining the crunch of fresh vegetables with the creamy warmth of a peanut dressing, celebrating the balance of Thai and Mediterranean flavors.
Ingredients
Salad Base
- 3/4 cup quinoa, uncooked yields just over 2 cups cooked
- 1 cup red cabbage, shredded
- 1 piece red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup carrots, shredded
- 1 cup edamame, shelled and lightly steamed
- 1/2 cup fresh cilantro, chopped
- 2 pieces green onions, sliced thin
- 1/2 cup roasted cashews, halves or pieces
Peanut Dressing
- 1/4 cup creamy peanut butter (crunchy if you like texture)
- 2 teaspoons freshly grated ginger
- 3 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon honey (or maple syrup for plant-based)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha or mild chili paste (adjust to taste)
- a touch water to thin, if necessary
Instructions
Cooking the Quinoa
- Cook the quinoa by simmering until translucent and fluffy, then let it cool completely.
Preparing the Dressing
- Melt the peanut butter and honey gently, then whisk with soy, vinegar, oils, ginger, and Sriracha until smooth and fragrant.
Combining Ingredients
- In a large bowl, bring together the cabbage, bell pepper, onion, carrots, edamame, and cilantro.
Dressing the Quinoa
- Toss the quinoa with half the sauce, letting each seed glisten.
Final Assembly
- Fold the quinoa into the vegetables, adding more dressing to taste.
- Scatter cashews and green onions on top for a final blessing of crunch.
- Pause, taste, and let the brightness fill your mouth.
Notes
This salad can be prepared ahead of time and deepens in flavor with rest. Keep the dressing separate and combine before serving. Variations include adding tropical fruits, increasing spice, or using roasted vegetables for comfort.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 7g