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Vegan Thai Quinoa Salad Recipe

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This vibrant Vegan Thai Quinoa Salad combines fluffy quinoa with a crunchy medley of fresh vegetables and a creamy, tangy peanut dressing. Perfect as a light lunch or a refreshing side dish, it offers a delicious balance of textures and bold Thai-inspired flavors without any animal products.

Ingredients

Salad:

  • 1 cup uncooked quinoa
  • 1 ½ cups finely sliced red cabbage
  • 1 large red bell pepper, diced
  • ¼ cup finely diced red onion
  • 1 cup shredded carrots
  • ½ cup edamame
  • ½ cup chopped cilantro
  • 1-2 green onions, chopped
  • ¼ cup chopped peanuts for garnish

Dressing:

  • ¼ cup creamy peanut butter or almond butter
  • 1-2 teaspoons freshly grated ginger
  • 1 clove garlic, finely minced
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey (use maple syrup for vegan)
  • 1 tablespoon rice vinegar
  • 2-4 tablespoons warm water
  • Juice from ½ lime

Instructions

  1. Cook the quinoa: Rinse 1 cup quinoa under cold water to remove bitterness, then cook according to package instructions—typically by simmering it in 2 cups of water for about 15 minutes until fluffy and water is absorbed. Once cooked, let it cool completely before using.
  2. Prepare the vegetables: While quinoa is cooking, finely slice the red cabbage using a mandoline for thin, uniform slices or simply chop it finely by hand. Dice the red bell pepper, finely dice the red onion, shred the carrots, chop the cilantro, and slice the green onions. Ensure all veggies are ready to combine.
  3. Combine salad ingredients: In a large mixing bowl, add the cooled quinoa and all the prepared vegetables including edamame and cilantro. Gently toss to mix them evenly.
  4. Make the dressing: In a separate bowl, whisk together the creamy peanut or almond butter, freshly grated ginger, minced garlic, low sodium soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Start by adding 2 tablespoons of warm water and whisk thoroughly. Gradually add more water, up to 4 tablespoons total, until the dressing reaches a creamy yet pourable consistency.
  5. Toss the salad with dressing: Pour the prepared dressing over the quinoa and vegetable mixture. Toss thoroughly to coat all ingredients evenly with the dressing for optimal flavor blend.
  6. Garnish and serve: Sprinkle chopped peanuts and optional crushed red pepper flakes on top for texture and a bit of heat. Serve immediately or chill slightly before enjoying.

Notes

  • Use maple syrup if you want to keep the salad completely vegan; honey can be substituted otherwise.
  • Edamame can be fresh or frozen, just thaw before using.
  • Adjust the level of ginger and garlic to taste based on your preference for spice and pungency.
  • This salad stores well in the fridge for up to 2 days; add peanuts just before serving to maintain their crunch.
  • For added protein, consider adding baked tofu or tempeh on top.

Find it online: https://yumntasty.com/vegan-thai-quinoa-salad-recipe/