Thai Quinoa Salad Recipe

Name: Thai Quinoa Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Thai
Ingredients: 3 tablespoons Open Nature® almond or peanut butter*; 2 tablespoons maple syrup; 1/4 cup rice vinegar; 2 tablespoons tamari; 2 teaspoons toasted sesame oil; 1 clove of garlic minced; 1 tablespoon fresh ginger grated; 1 teaspoon chili pepper sauce I used Sriracha – optional; 1/4 teaspoon coarse sea salt; 3 cups cooked quinoa; 3 small carrots; 1 cup red cabbage; 1 red bell pepper; 5 stalks of scallions; 2 Persian cucumbers; 1 cup edamame or sugar snap peas; ½ cup fresh cilantro; 1 cup roasted and lightly salted nuts

15 mins prepServes 6

This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.

0 servings

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