By W.R.Y Trucking
In a large mixing bowl, combine the cooked quinoa, shredded carrots, shredded red cabbage, and shelled edamame. Toss gently to mix the salad ingredients evenly.
In a medium bowl, make the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, water, honey (or maple syrup), and sesame oil until smooth and creamy.
Pour the peanut dressing over the quinoa salad and toss everything together until the salad is well coated with the dressing.
Add the chopped cilantro to the salad and gently toss once more to combine.
Season the salad with salt and pepper to taste. Adjust any flavors as needed, like more lime juice or soy sauce, according to your preference.
Serve the Thai Peanut Quinoa Salad chilled or at room temperature. Enjoy!
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This Salad Thai Vegetarian Gluten-Free recipe is ready in 20 minutes and features cooked quinoa, shredded carrots, red cabbage and other delicious ingredients. Contains 380 calories total.
In a large mixing bowl, combine the cooked quinoa, shredded carrots, shredded red cabbage, and shelled edamame. Toss gently to mix the salad ingredients evenly.
In a medium bowl, make the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, water, honey (or maple syrup), and sesame oil until smooth and creamy.
Pour the peanut dressing over the quinoa salad and toss everything together until the salad is well coated with the dressing.
Add the chopped cilantro to the salad and gently toss once more to combine.
Season the salad with salt and pepper to taste. Adjust any flavors as needed, like more lime juice or soy sauce, according to your preference.
Serve the Thai Peanut Quinoa Salad chilled or at room temperature. Enjoy!
Calories per Serving: 380
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