Thai Quinoa Salad
A healthy and delicious Thai quinoa salad with lots of veggies and an amazing dressing!
Servings: 6
Ingredients
Salad
- 1 cup uncooked quinoa
- 1 chopped red bell pepper
- 1 shredded carrot
- 1 chopped English cucumber
- 1 cup edamame
- 6 thinly sliced green onions
- 1-2 cups shredded red cabbage
- 2 cups coarsely chopped baby kale
- 2 tablespoons chopped fresh basil
- fresh limes
Dressing
- 4 teaspoons fish sauce
- 6 tablespoons lime juice
- 2 teaspoons lime zest
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- pinch of red pepper flakes
Instructions
- Prepare the 1 cup uncooked quinoa according to the package directions. Transfer to a large bowl and chill in the fridge until completely cooled down.
- Make the dressing by adding the 4 teaspoons fish sauce, 6 tablespoons lime juice, 2 teaspoons lime zest, 2 tablespoons granulated sugar, 1 tablespoon vegetable oil, 1 tablespoon freshly grated ginger, 1 teaspoon sesame oil, and pinch of red pepper flakes into a mason jar. Top with the lid and shake to combine. Taste and adjust to personal preference.
- Once the quinoa is completely cooled down, add the 1 chopped red bell pepper, 1 shredded carrot, 1 chopped English cucumber, 1 cup edamame, 6 thinly sliced green onions, 1-2 cups shredded red cabbage, 2 cups coarsely chopped baby kale, and 2 tablespoons chopped fresh basil.
- Pour the dressing over the salad and toss to mix and coat evenly. Enjoy fresh with additional fresh limes!
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 336mg | Potassium: 550mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3404IU | Vitamin C: 51mg | Calcium: 81mg | Iron: 3mg
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