Crunchy Thai Quinoa Salad Recipe
Ingredients
- 1 cup quinoa - prepared according to package directions
- 1 red bell pepper
- 1 cup red cabbage - shredded
- 1 carrot - shredded
- 1 cup shelled edamame
- 1 cup green onions - diced
- ½ cup cilantro
- ¼ cup Better’n Peanut Butter
- ⅓ cup reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh grated ginger
- 1 tbsp honey
- 2 cloves garlic - minced
- Juice from 1 lime
- Salt and pepper to taste
Instructions
- Place cooked quinoa in a large bowl and set aside to cool.
- Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
- Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
Nutrition
Serving: 0.75 cupCalories: 177 kcal (9%)Carbohydrates: 24 g (8%)Protein: 8 g (16%)Fat: 4.5 g (7%)Fiber: 4 g (17%)