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Crunchy Thai Quinoa Salad

Servings 6
Prep Time 10 minutes

Ingredients

Salad

  • 2 cups cooked quinoa
  • 1 red capsicum, diced
  • 1-2 cups red cabbage, shredded
  • 1 cup shelled edamame, cooked
  • 1 cup carrot, shredded
  • ½ small red onion, diced
  • ¼ spring onion, sliced
  • ½ cup cashews
  • Fresh lime, for a zing

Dressing

  • ¼ cup peanut butter
  • 1 Tbsp honey
  • 2 tsp grated ginger
  • 3 tsp tamari or soy sauce
  • 1 Tbsp red wine vinegar
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • Water to thin, if necessary

Instructions

  • To make dressing, add peanut butter and honey to a medium microwave safe bowl. Heat in a microwave for 20 seconds. Add the ginger, soy sauce, vinegar, sesame and olive oil and stir until mixture is smooth and creamy.
  • Add dressing to the quinoa. Fold the capsicum, cabbage, edamame, carrots and red onion through.
  • Garnish with cashews and spring onion. Serve chilled or at room temperature with fresh lime wedges.