This recipe is packed with flavor (hello, red chile paste!), vibrant colors, and plenty of vitamins and nutrients to help fight inflammation. We love to make this on a Sunday and throw several portions in meal prep containers to take for lunch throughout the week. You can add fresh herbs to brighten it up—my favorites are cilantro and Thai basil.
Crunchy Thai-Inspired Quinoa Salad with Peanut Dressing [Vegan]
For the Quinoa Salad:
- 1 1/2 cups (260 g) quinoa
- 1 cup (130 g) frozen edamame
- 2 cups (140 g) shredded purple cabbage
- 1 red or yellow bell pepper, seeded and thinly sliced
- 1 cup (110 g) shredded carrots
- 1 small cucumber, diced
- 1/2 cup (75 g) peanuts or cashews
- 1/2 cup (35 g) scallions, thinly sliced on the bias
- Fresh Thai basil or cilantro, for garnish
- Juice of 1 lime
For the Peanut Dressing:
- 1/3 cup (87 g) natural peanut butter, melted
- 1/4 cup (63 g) coconut aminos
- 1/4 cup (59 ml)rice vinegar
- 1/4 cup (59 ml) toasted sesame oil
- 1 tablespoon (20 g) pure maple syrup or raw honey
- 1 teaspoon red chili paste
- 1 garlic clove, peeled
- 1 teaspoon fresh grated ginger
- To make the quinoa salad, cook the quinoa and frozen edamame according to the package directions.
- To make the peanut dressing, combine all the ingredients in a food processor and blend for 30 to 60 seconds, until smooth and creamy.
- Assemble the salad by pouring the cooked quinoa into a large bowl. Top with the edamame, cabbage, bell pepper, carrots, cucumber, and nuts and drizzle with the peanut dressing. Toss to coat, then top with the scallions, herbs, and lime juice.