Ingredients

Thai Quinoa Salad

  • 1 cup tri-color quinoa
  • 1 cup vegetable broth
  • 2 tablespoons vegetable olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 Persian cucumber, cut into 3-inch matchsticks
  • 1/2 red bell pepper, cut into 3-inch matchsticks
  • 1/2 cup shredded carrots
  • 1/2 cup coleslaw mix
  • 2 green onions, light & dark green parts only, thinly slices
  • 1/4 cup cilantro leaves
  • 3 tablespoons chopped roasted, lightly salted peanuts

Dressing

  • 1/4 cup creamy, salted peanut butter
  • 1/4 cup light coconut milk (can well-shaken)
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon, plus 1 teaspoon golden brown sugar
  • 1 tablespoon chili-garlic sauce (i.e., sambal)
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger

Steps

Thai Quinoa Salad

  1. In a medium saucepan, add the quinoa, vegetable broth, vegetable oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until fully incorporated.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the cucumber, bell pepper, carrots, cabbage, green onions and salad dressing.
  4. Season with salt to taste and toss once more.
  5. Garnish with cilantro and peanuts.