Rainbow Thai Salad with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 head, small (about 4-1/2" dia) Cabbage, fresh 3 large (7-1/4" to 8-1/2" long) Carrots, raw .5 cup, chopped Scallions, raw 2 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 200 grams Cilantro, raw 4 cup Quinoa 2 tbsp Lime Juice, juice of 1 lime 2 tbsp Simply Jif Peanut Butter .5 1tsp Sesame Oil .5 tsp Ginger Root 1.5 tbsp Soy Sauce 1 tbsp Vinegar - Natural Rice Vinegar (Nakano) .75 tbsp Honey
Cook Quinoa according to package directions; let cool. Chop first five ingredients and put in bowl. Measure last seven ingredients into a microwaveable, heat-safe bowl and microwave for 30 seconds, then whisk to combine. Add cooled quinoa and dressing to bowl and mix well.
Serving Size: Makes 6, 3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.
Serving Size: Makes 6, 3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 285.2 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.2 g
- Protein: 8.8 g
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