Vegan Thai Crunch Quinoa Salad
Get ready for a flavor explosion with this Vegan Thai Crunch Quinoa Salad! Loaded with fresh veggies, protein-packed quinoa, and a zesty homemade dressing, it’s the perfect meal for a healthy and satisfying lunch or dinner.
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Looking for a healthy and delicious way to enjoy your veggies? Look no further than this Vegan Thai Crunch Quinoa Salad! Packed with a colorful array of fresh vegetables, protein-rich quinoa, and crunchy peanuts, this salad is a feast for both the eyes and the taste buds. And with a homemade dressing featuring tangy soy sauce, sweet honey, and zesty ginger, it’s a flavorful and satisfying meal that’s sure to please.
Best of all, this salad is vegan-friendly and gluten-free, so it’s suitable for a wide range of dietary needs.
How healthy is quinoa?
Quinoa is a nutritious grain that is high in protein, fiber, and essential vitamins and minerals. The following is the nutritional information per 100g serving:
- Calories: 120
- Protein: 4g
- Fat: 2.6g
- Carbohydrates: 21g
- Fiber: 3g
- Vitamins: folate, riboflavin, niacin, vitamin B6
- Minerals: phosphorus, magnesium, manganese, iron.
In addition to being a great source of nutrients, quinoa is also gluten-free and a good alternative to traditional grains for those who have celiac disease or gluten intolerance. It is also a versatile ingredient that can be used in a variety of dishes, from salads to stews to baked goods.
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Vegan Thai Crunch Quinoa Salad
Ingredients:
1 cup dry quinoa
1 small cucumber, diced
2 carrots, diced
1 red bell pepper, diced
1 cup red cabbage, chopped
1/4 cup diced cilantro
1/3 cup peanuts
For the Peanut Ginger Dressing:
3 tbsp creamy peanut butter
Juice from 1 lime
1 tsp freshly grated ginger
1 tbsp soy sauce
2 tbsp maple syrup or agave
Salt and pepper to taste
Directions:
Rinse the quinoa in cold water and drain. In a medium pot, bring the water to a boil. Add the quinoa, reduce heat to low, and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
In a large bowl, combine the cooked quinoa, red bell pepper, carrots, red cabbage, cucumbers, cilantro, and peanuts.
In a small bowl, whisk together the creamy peanut butter, soy sauce, maple syrup or agave nectar, ginger, lime juice, salt, and pepper.
Pour the dressing over the salad and toss well to coat. Serve chilled and enjoy!
Vegan Thai Crunch Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 1 small cucumber, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 cup red cabbage, chopped
- 1/4 cup diced cilantro
- 1/3 cup peanuts
For the Peanut Ginger Dressing
- 3 tbsp creamy peanut butter
- Juice from 1 lime
- 1 tsp freshly grated ginger
- 1 tbsp soy sauce
- 2 tbsp maple syrup or agave
- Salt and pepper to taste
Instructions
- Rinse the quinoa in cold water and drain. In a medium pot, bring the water to a boil. Add the quinoa, reduce heat to low, and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
- In a large bowl, combine the cooked quinoa, red bell pepper, carrots, red cabbage, cucumbers, cilantro, and peanuts.
- In a small bowl, whisk together the creamy peanut butter, soy sauce, maple syrup or agave nectar, ginger, lime juice, salt, and pepper.Pour the dressing over the salad and toss well to coat. Serve chilled and enjoy!
Looking for more salad recipes like this Vegan Thai Crunch Quinoa Salad?
Vegan Southwestern Quinoa Salad
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
Did you try this recipe? I’d love to see the results! If you enjoyed making this Vegan Thai Crunch Quinoa Salad I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
