Quinoa makes a delicious base for a vegetarian salad filling enough to become a meal. The quinoa itself is a complete protein and it’s packed with healthy omega-3 fatty acids. The recipe below adds colorful veggies, a tangy-sweet-spicy peanut-butter-based dressing, fresh herbs and crunchy roasted peanuts, making it a guaranteed showstopper.
I love how versatile this salad is. You can add chickpeas or pan-fried tofu to boost the protein, use any veggies you like or change up the herbs using mint or basil instead of cilantro. If you can’t eat peanuts, make it with almond butter and slivered almonds instead.
Advertisement
Cooktop Cove
Vegetarian Crunchy Thai Quinoa Salad with Peanut Dressing
4
15 minutes, plus 1 hour to chill
none
1 hour and 15 minutes
For the dressing
1/4 cup peanut butter
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons sesame oil
3 tablespoons soy sauce
1 tablespoon honey
Juice of 1 lime
1 teaspoon grated fresh ginger
1 teaspoon chile paste
2 to 4 tablespoons warm water
For the salad
2 cups cooked quinoa
2 cups shredded red cabbage
4 scallions, thinly sliced
1 large carrot, shredded
1/2 cup chopped cilantro
1/2 cup chopped roasted, unsalted peanuts
In a small bowl, combine the peanut butter, vegetable oil and sesame oil and stir to mix well.
Add the soy sauce, honey, lime juice, ginger, chile paste and warm water and stir until the mixture is smooth and well combined. For a thinner consistency, add a bit more water or oil.
In a large bowl, toss the quinoa with some of the dressing, tossing to coat.
Add the cabbage, scallions, carrot and cilantro and toss to mix. Add additional dressing as needed.
Cover and refrigerate for at least 1 hour. Serve chilled, topped with the peanuts.
