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Crunchy Thai Quinoa Salad

Crunchy Thai Quinoa Salad
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A vibrant and satisfying plant-based main course featuring fluffy quinoa, crunchy fresh vegetables, and a creamy, tangy Thai-inspired nut butter dressing.

Ingredients

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1 cup dried quinoa
1 3/4 cups of water
1 teaspoon garlic powder
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
handful of peanuts or cashews, optional
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
1 – 2 limes, divided
mineral salt, to taste

Instructions

  1. In a medium pot, add quinoa, water, and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover, fluff with a fork and let rest for 10 minutes.
  2. In a small bowl, whisk together the nut butter, pure maple syrup, tamari, ginger, juice of 1 lime. Add a little water, 1 tablespoon at a time, as needed to thin. Taste for flavor, season with salt to taste.
  3. In a large mixing bowl, add the cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. Drizzle with the nut butter dressing and toss to combine.
  4. Spoon into individual bowls, top with optional crunchy nuts and squeeze of lime.

Notes

  • Leftovers can be stored in the refrigerator for up to 4 – 5 days.
  • For a nut-free version, use sunflower seed butter (sun butter).
  • Dressing can be stored separately to keep vegetables extra crisp for leftovers.

Nutrition

Find it online: https://cleanvegankitchen.com/crunchy-thai-quinoa-salad/