Description
A colorful and crunchy Thai Quinoa Salad made with vibrant veggies, protein-packed quinoa, roasted cashews, and a creamy cashew-based Thai red curry dressing. Perfect for meal prep, potlucks, or a refreshing lunch. Vegan and gluten-free.
Ingredients
- 1 cup uncooked quinoa
- 1.5 cups chopped red cabbage (about 1/2 medium head)
- 2 medium carrots, peeled and chopped into thin strips
- 1 cup edamame
- 1 large red bell pepper, seeded and diced
- 6 green onions, cut into 1/4″ slices
- 2/3 cup roasted cashews
- 1/4 cup cashew butter
- 1/2 tablespoon red curry paste
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 2 tablespoons honey, agave, or maple syrup
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon minced garlic
- 1″ cube fresh ginger, grated
- Juice of 1 lime
- 2–4 tablespoons non-dairy milk or water, plus more to thin as needed
Instructions
- Rinse the quinoa through a fine mesh strainer and cook according to package instructions. Once done, transfer to a bowl and allow to cool.
- Chop all vegetables: red cabbage, carrots, edamame, red bell pepper, and green onions. Place them in a large mixing bowl.
- In a small blender or food processor, combine all dressing ingredients: cashew butter, red curry paste, coconut aminos, honey (or alternative), vinegar, garlic, ginger, lime juice, and non-dairy milk or water. Blend until smooth, adjusting the liquid to achieve a thick, creamy consistency.
- Combine the cooled quinoa with the chopped vegetables and roasted cashews in the large bowl.
- Add about half of the dressing to the salad and toss. Gradually add more dressing while tossing until the desired amount is reached.
- Serve immediately or refrigerate to enjoy chilled.
Notes
- Use pre-cooked quinoa for a faster prep time.
- Adjust spice level by increasing or decreasing red curry paste.
- For a nut-free option, use sunflower seed butter and pumpkin seeds instead of cashews.
- Great for meal prep — keeps well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (aside from quinoa)
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
