Description
A vibrant and crunchy Thai quinoa salad packed with fresh vegetables and tossed in a creamy, tangy nut butter dressing. This wholesome salad is easy to make, gluten-free, and perfect for a nutritious lunch or light dinner.
Ingredients
Quinoa
- 1 cup dried quinoa
- 1 3/4 cups water
- 1 teaspoon garlic powder
Vegetables
- 1 large red bell pepper, cored and diced
- 1 cucumber, diced
- 1 cup carrots, diced
- 1/4 red cabbage, shredded
- 2 – 3 scallions, thinly sliced
- 1/2 cup cilantro (lightly packed), chopped
Dressing
- 4 tablespoons nut butter (peanut, almond, cashew, or sun butter)
- 2 tablespoons pure maple syrup
- 1 teaspoon tamari, nama shoyu, soy sauce or coconut aminos
- 1 inch knob of ginger, minced or grated
- Juice of 1 – 2 limes, divided
- Mineral salt, to taste
Optional Toppings
- Handful of peanuts or cashews
Instructions
- Cook the Quinoa: In a medium pot, combine the quinoa, water, and garlic powder. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Let it simmer gently for 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat, uncover, fluff the quinoa with a fork, and allow it to rest for 10 minutes.
- Prepare the Dressing: In a small bowl, whisk together the nut butter, pure maple syrup, tamari (or alternative), minced ginger, and the juice of 1 lime. Add water 1 tablespoon at a time to thin the dressing to your preferred consistency. Season with mineral salt to taste and adjust flavors as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled quinoa with the diced red bell pepper, cucumber, carrots, shredded red cabbage, sliced scallions, and chopped cilantro. Drizzle the nut butter dressing over the mixture and toss well to ensure everything is evenly coated. Alternatively, you can toss the quinoa and vegetables first and add the dressing just before serving.
- Serve: Spoon the salad into individual bowls. If desired, top with a handful of crunchy peanuts or cashews and finish with a squeeze of fresh lime juice for extra brightness.
- Storage: Store any leftover salad in an airtight container in the refrigerator. It will keep fresh for 4 to 5 days, making it perfect for meal prep or quick lunches.
Notes
- You can substitute the nut butter with your preferred type such as almond, peanut, cashew, or sunflower seed butter.
- Adding crunchy nuts on top is optional but adds a nice texture contrast.
- Adjust the lime juice and tamari seasoning to taste to balance the sweetness and acidity of the dressing.
- This quinoa can also be cooked in an Instant Pot for convenience; simply use the pressure cooking method as referenced.
- For a spicier kick, add a pinch of chili flakes or freshly chopped chili to the dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
