Thai Quinoa Salad
Drizzled with spicy peanut dressing and loaded with fresh veggies, Thai Quinoa Salad is the ultimate quick and easy meal. This recipe is perfect for lunch on the go or a light dinner at home. It’s vegan and gluten-free.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 cup shredded carrot about two medium-sized carrots
- 2 cups shredded purple cabbage
- 1 cup sliced cucumber about half of an English cucumber
- 1 cup shelled edamame
- 1 recipe Baked Tofu or 16 ounces store-bought baked tofu, cut into cubes
- ½ cup Peanut Sauce
- ¼ cup cilantro chopped
- 2 tablespoons peanuts chopped
Instructions
- Add the quinoa and water to a medium-sized pot and place over medium-high heat. Bring to a bowl, then reduce the heat to low, cover, and allow to simmer until the quinoa is tender and all of the liquid has absorbed. This will only take about 15 minutes. Remove the pot from the heat and allow to sit covered for 5 minutes.
- Divide the quinoa among four bowls.
- Top each bowl with the shredded carrot, shredded cabbage, sliced cucumber, edamame, and baked tofu.
- Drizzle two tablespoons of peanut sauce onto each bowl and top with cilantro and peanuts.