Rainbow Thai Quinoa Salad with Peanut Sauce
Looking for a colorful, wholesome, and flavor-packed salad that also happens to be vegan and gluten-free? This Rainbow Thai Quinoa Salad brings together vibrant veggies, protein-rich quinoa, crunchy nuts, and a creamy, bold peanut sauce for a meal that’s both refreshing and satisfying.
Perfect for meal prep, potlucks, or a quick lunch, this salad is loaded with texture and nutrients—and it’s as pretty as it is delicious.
Ingredients:
- 1 cup quinoa
- 2 cups water (or coconut milk, or broth)
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrot
- 1 cup cucumber, sliced
- 1 cup red bell pepper, sliced
- ½ cup roasted cashews or peanuts, chopped
- ½ cup green onions, sliced
- 2 tbsp chopped cilantro
- ½ cup creamy peanut sauce (homemade or store-bought)
- ½ cup wasabi peas (optional, for crunch and heat)
Directions:
- Cook the quinoa: Bring quinoa and liquid to a boil, then reduce heat and simmer (covered) for 15 minutes. Turn off the heat and let sit (covered) for 5 minutes.
- Cool the quinoa to room temperature.
- In a large bowl, combine quinoa with the veggies, cashews, green onions, cilantro, and peanut sauce. Mix well.
- Top with wasabi peas for a crunchy, spicy finish (optional).
Nutrition Facts (Per Serving):
Calories: 275
Fat: 13g (Saturated 1g)
Carbs: 31g (Fiber 5g, Sugars 5g)
Protein: 10g