By Hot and Cold Running Mom
Thai Quinoa Salad
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
39
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories423.1 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
diced
2green onion
tops, sliced
1 tspdry parsley
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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