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Quick & Easy Thai Quinoa Salad (Vegan)

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So many of you have been requesting easy meal prep ideas! If you know me, you know how much this excites me since I’m all about the convenient and the healthy. Being able to prep a whole meal using just simple, clean ingredients that can power me through the hectic week is any Mom with a toddler’s dream come true.

I don’t always have a million or even two extra minutes to spend in the kitchen figuring out what I’m going to eat for lunch so being able to grab something from the fridge that’s packed with protein, energy producing carbs, healthy fats, and so much flavor is simply, amazing!

This easy Thai Quinoa Salad is just that- simple and delicious! It’s the perfect make ahead lunch and/or the perfect side to a healthy family-friendly dinner! Although this salad is delicious alone it also pairs perfectly with roasted chicken, grilled shrimp, or even crispy tofu!

Further Food Nutritionist Commentary:

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

By Anna Lee

Quick & Easy Thai Quinoa Salad (Vegan)

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Servings: 4

Ingredients

Salad:

1 cup quinoa

2 cup water

2 cup small baby bell peppers, sliced thin

3 cup shredded cabbage or broccoli slaw mix

1/4 cup raw cashews

2 celery stalks, chopped small

1/4 cup green onion, chopped

1/4 cup fresh cilantro, roughly chopped

Dressing:

2 tablespoon creamy peanut butter

1/4 cup warm water

1 tablespoon coconut aminos

2 teaspoon apple cider vinegar

1 teaspoon lime juice

1/2 teaspoon ground ginger

Pinch red pepper flakes

Instructions

  1. Rinse and drain the quinoa then add it to a pot with a tightly fitting lid along with the water. Cover and bring to a boil over high heat. Once boiling reduce the heat to low and let simmer until the water is absorbed, about 15 minutes. Once done, remove from heat and fluff with a fork. (This step can be be done ahead of time!)
  2. Whisk together the dressing ingredients and set aside.
  3. In a large mixing bowl combine all of the remaining salad ingredients along with the cooked and cooled quinoa.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve immediately or portion out into mason jars or sealable containers for an easy lunch throughout the week. Can be stored in the refrigerator for up to 5 days.
Rinse and drain the quinoa then add it to a pot with a tightly fitting lid along with the water. Cover and bring to a boil over high heat. Once boiling reduce the heat to low and let simmer until the water is absorbed, about 15 minutes. Once done, remove from heat and fluff with a fork. (This step can be be done ahead of time!) Whisk together the dressing ingredients and set aside. In a large mixing bowl combine all of the remaining salad ingredients along with the cooked and cooled quinoa. Pour the dressing over the salad and toss to combine. Serve immediately or portion out into mason jars or sealable containers for an easy lunch throughout the week. Can be stored in the refrigerator for up to 5 days.

Nutrition Information

Per Serving:  Calories: 278; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 117 mg; Potassium: 391 mg; Carbohydrate: 38 g;  Fiber: 6 g; Sugar: 5 g; Protein: 11 g

Nutrition Bonus:

Vitamin C: 87%; Vitamin A: 11%; Iron: 7%; Calcium: 52%;

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