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Thai Quinoa Salad
4.7
(376)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
Salad
1 cup water (235 mL)
1 cup vegetable stock (235 mL)
1 cup quinoa (170 g)
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup red cabbage (100 g), shredded
½ small red onion, diced
½ cup edamame (75 g)
green onion, to serve
½ cup crushed peanut (60 g), to serve
Dressing
½ cup water (120 mL)
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon ginger, grated
2 teaspoons olive oil
1 tablespoon honey
¼ cup peanut butter (60 g)
Nutrition Info
Calories 1319
Fat 76g
Carbs 128g
Fiber 18g
Sugar 34g
Protein 37g
How to Make It
1. Step
In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
2. Step
In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
3. Step
In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
4. Step
Top with green onions and crushed peanuts.
5. Step
Enjoy!
Tags
Vegetarian
High-Fiber
High-Protein
Pyrex
Peeler
Sauce Pan
Wooden Spoon
Weeknight
Pan Fry
Lunch
Easy
Healthy
Kid-Friendly
Stove Top
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