Description
Vegetarian Thai Quinoa Salad has a spicy peanut dressing with quinoa, carrots, edamame, chickpeas, zucchini noodles and a topped with raw cashews! Ready in under 20 minutes, mason jar salad option.
Ingredients
Scale
Thai Vegetable Quinoa Salad:
- 1 1/3 cup cooked quinoa
- 2 cups half moon shaped cucumber slices
- 1 cup carrots, sliced
- 1 red pepper, julienned
- 1 cup edamame
- 1 1/3 cups chickpeas
- 2 cups zucchini noodles (about 2 zucchini)
- 1/4 cup green onions, sliced
- 1/4 cup raw cashews
- optional: fresh cilantro
Peanut Dressing:
- 3 tablespoons creamy peanut butter
- 5 tablespoons rice wine vinegar
- 1 tablespoons sesame oil
- 1 tablespoons maple syrup
- 1 1/2 tablespoons tamari sauce (or soy sauce)
- 1/4 teaspoon minced fresh ginger
- 1/4 teaspoon minced garlic
- 1/8 teaspoon red pepper flakes
Instructions
Peanut Dressing:
- To a medium bowl add peanut butter, rice wine vinegar, sesame oil, maple syrup, tamari sauce, fresh ginger, fresh garlic and red pepper flakes. Using a whisk, stir everything to mix up until combined and smooth. Set aside.
Thai Vegetable Quinoa Salad:
- To a large bowl add: quinoa, cucumber slices, carrots, red pepper, edamame, chickpeas, zucchini noodles, green onion and cashews.
- Pour dressing over top and gently toss to coat ingredients with dressing. Serve immediately.
For Mason Jar Salad Version:
- Assemble the Mason Jar Salads: (using for four 32 oz. mason jars with lid) Line up your mason jars. To each jar add 3 tablespoons of the dressing, 1/2 cup cucumber, 1/4 cup carrots, 1/4 of red peppers, 1/3 cup of chickpeas, 1/3 cup of quinoa, 1/4 cup edamame, 1/2 cup zucchini noodles, 1 tablespoon of green onions, 1 tablespoon of raw cashews. (optional: add fresh cilantro too)
- Put the lid on and store in the refrigerator.
Nutrition
- Serving Size: 1 mason jar or 2 cups
- Calories: 433
- Sugar: 12 g
- Sodium: 96 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Carbohydrates: 53 g
- Fiber: 11 g
- Protein: 17 g
- Cholesterol: 0 mg
