Go Back
A vibrant and colorful Thai Quinoa Crunch Salad topped with chopped peanuts and cilantro in a large bowl.

High Protein Thai Quinoa Crunch Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 2 cups wate r
  • 1 cup frozen shelled edamame, thawed
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1/2 cup roasted peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic , minced

Method
 

  1. Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed.
  2. Remove quinoa from heat and let it cool completely in a large mixing bowl.
  3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth.
  4. Add the edamame, red cabbage, carrots, bell pepper, cilantro, and green onions to the cooled quinoa.
  5. Pour the peanut dressing over the salad and toss until all ingredients are evenly coated.
  6. Top with chopped roasted peanuts before serving.