Thai Quinoa Salad


This protein Free firm Thai Quinoa dish tossed with a light-weight herbaceous plant Dressing is that the good entremots or lunch throughout the week! Ok, enough that. Let’s point out this Thai Quinoa dish, shall we?

I’m extremely attempting to induce you guys set for those Summer BBQ’s and poolside parties. This Thai Quinoa dish is lightweight, refreshing, crammed with every kind of veggies and tossed with a light-weight herbaceous plant salad dressing. i do know you’re attending to adore it. it had been nice to possess this to be had within the icebox as a result of all I had to try to to was create a supermolecule and that we had dinner.

In fact, I Greek deity this with my Honey Mustard Baked Salmon the opposite day and it had been divine! create this dish for meals throughout the week or bring it as a facet to your next party. It’s good Bon Appetit friends and happy eating!


  • 1 1/2 cups dry quinoa
  • 3 cups of water
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 2 cups of english cucumber, diced
  • 1 cup thinly sliced red cabbage
  • 1 cup grated carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted peanuts or cashews
  • 1/2 cup edamame

Spicy Sesame Dressing:

  • 6 tablespoons toasted sesame oil
  • 2 tablespoon canola oil
  • 2 tablespoon lime juice
  • 3 tablespoons tamari sauce
  • 2 tablespoon rice wine vinegar
  • ⅔ cup fresh cilantro
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 2 teaspoon sriracha sauce
  • 2 teaspoon honey


  1. Add quinoa and water to a medium sauce pan. Bring to a boil. Reduce to simmer and cover. Cook for 15 minutes or until the liquid is gone.
  2. Remove the quinoa from the heat and let rest for 5 minutes. Then fluff with a fork and add to a large serving bowl.
  3. To the serving bowl with quinoa, add red pepper, yellow pepper, green onions, cucumber, red cabbage, carrots, cilantro, peanuts (or cashews) and edamame. Set aside.
  4. To a small bowl, add toasted sesame oil, canola oil, lime juice, tamari, rice wine vinegar, cilantro, ground ginger, minced garlic, sriracha and honey. Whisk the mixture until smooth and combined.
  5. Pour over the quinoa salad when you are ready to serve. Toss the salad to everything is coated in the dressing and combined.
  6. Serve

Recipe From : Joyful Healthy Eats

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