Thai Quinoa Salad with Peanut Dressing
This salad is packed with plant-based protein. You will love every drop of this healthy, filling, flavorful dish!
Ingredients
- 1 cup cooked quinoa
- 2 big handfuls mixed greens OR baby spinach
- ½ red bell pepper chopped or thinly sliced
- ½ cup shredded carrots
- ½ cup shelled edamame
- 2 green onions chopped
- 3 Tablespoons peanuts minced
- handful fresh cilantro chopped
For the Peanut Dressing:
- ¼ cup peanut butter
- 2 Tablespoons honey
- 1½ Tablespoons gluten free Tamari
- 1 Tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- heaping 1/4 teaspoon ground ginger
- 1 large or 2 small cloves garlic pressed or minced
- juice of 1/2 lime other half sliced into wedges
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 Tablespoons hot water
Instructions
For the Peanut Dressing:
- Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
Putting it Together:
- Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
Notes
- Cook quinoa in chicken or vegetable broth to give it more flavor.
- Feel free to add protein to bulk this salad up like sauteed or roasted shrimp, or shredded rotisserie chicken.