Spicy Thai Peanut Quinoa Salad (vegan, gluten-free)
This spicy Thai peanut quinoa salad is packed with flavor, vegetables, and a yummy peanut sauce. It's perfect for meal prep and so tasty!
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Ingredients
- 3/4 cup quinoa, uncooked
- 1 1/2 cup water
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 1 cup shelled edamame
- 1 small red bell pepper, chopped
- 1/3 cup Thai basil, chopped
- 1/2 cup cilantro, roughly chopped
- 1/4 cup chopped roasted cashews or peanuts
- 1/4 cup thinly sliced green onions
Sauce
- 1/4 cup drippy peanut butter
- 3 tbsp low sodium soy sauce (use tamari or coconut aminos if GF)
- 1 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1-2 tsp fresh grated ginger
- 1-2 tsp gochujang or chili garlic sauce/sambal (more if you like it spicier like me)
- 1/2 lime, juiced
- 1-2 Tbsp water to thin
Instructions
- Rinse quinoa and add it to a medium pot with the water. Bring to a boil and then lower the heat to low, cover with a lid, and simmer for 15 minutes.
- While the quinoa is cooking, prep veggies and add it to a big mixing bowl.
- Make the sauce by adding the peanut butter and soy sauce to a large liquid measuring cup or bowl. Microwave for 15-20 seconds and whisk to combine. Then add the rest of the sauce ingredients. Whisk until smooth.
- Once quinoa is done, remove from heat and keep the lid on and let it sit for 5 minutes. Remove the lid and fluff. Add quinoa to the large mixing bowl with all the veggies.
- Pour sauce on top and mix with a wooden spoon or tongs until everything is well combined. Serve warm or cold. Enjoy!
Servings: 4