Thai Quinoa Salad

Name: Thai Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 tbsps peanut butter; 2 tbsps soya sauce; 1 1/2 tsps honey; 1 1/2 tsps red wine vinegar; 1 tbsp lime juice; 1-2 tsps fresh grated ginger; 2 tsps spicy chili oil; 1/2 tsp sesame oil; 1/2 tsp dry coriander; 1 cup cooked, cooled quinoa (or pre-cooked and packaged); 1 1/2 tsps olive oil; 8 oz packaged cole slaw mix; 1/2 red bell pepper, diced; 2 green onion tops, sliced; 1-2 tsp dry parsley; 3/4 cup frozen and thawed edamame beans

3 steps

Prep:15minCook:15min

Simple and healthy, with a base of plant-based protein quinoa, lots of veggie crunch and a thai-inspired peanut dressing.

Updated at: Mon, 03 Jun 2024 13:04:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories422.6 kcal (21%)

Total Fat21.7 g (31%)

Carbs43.9 g (17%)

Sugars14.5 g (16%)

Protein17.3 g (35%)

Sodium1016.8 mg (51%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tbspspeanut butter

2 tbspssoya sauce

1.5 tspshoney

1.5 tspsred wine vinegar

1 Tbsplime juice

1 tspsginger

fresh grated

2 tspsspicy chili oil

½ tspsesame oil

½ tspdry coriander

1 cupquinoa

cooked, cooled, or pre-cooked and packaged

1.5 tspsolive oil

8 ozcole slaw mix

packaged

0.5red bell pepper

¾ cupedamame beans

frozen and thawed

Instructions

Step 1

Mix the peanut butter and soya sauce together, microwaving just a few seconds to thin and whisk it. Then add the honey, red wine vinegar, lime juice, ginger, spicy chili oil, sesame oil and coriander. Set aside.

Step 2

Add 1 1/2 tsps olive oil to a pan and heat to medium high. Add 1/4 cup of the quinoa and fry it 7-10 minutes to toast it. This pre-cooked and packed quinoa I found was so easy. Having said that, cooking quinoa doesn't take very long, about 15 minutes, so use whatever you find. Once the 1/4 cup of quinoa is toasted set that aside.

Step 3

In a large bowl add the rest of the quinoa, coleslaw, red bell pepper, green onions, parsley, and edamame. Pour in about 1/2 - 3/4 of the dressing, toss together and serve. Leave the rest of the dressing on the table for those who may want to add more to their plate.

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