Thai Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.2
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 537.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.5 g

View full nutritional breakdown of Thai Quinoa Salad calories by ingredient


Introduction

This power salad combines protein-packed grains with the healing nutrients from fresh veggies for a lime infused flavor bomb with crunch in each bite. This power salad combines protein-packed grains with the healing nutrients from fresh veggies for a lime infused flavor bomb with crunch in each bite.
Number of Servings: 8

Ingredients

    1 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
    1 cup Bell peppers (Green, Red, Yellow, Orange)
    1 carrot (7-1/2") Carrots, raw
    1 cucumber (8-1/4") Cucumber (with peel)
    1 Cup Edamame, frozen, prepared
    6 medium (4-1/8" long) Scallions, raw
    1.5 cup, chopped Cabbage, red, fresh
    3 tbsp Fish Sauce
    3 fruit (2" dia) Limes
    4 tsp Granulated Sugar
    1 tbsp Crisco Pure Vegetable Oil
    2 tsp Ginger Root
    1 1tsp Sesame Oil
    .5 cup Peanuts, dry-roasted
    6 tbsp Cilantro, raw
    2 tbsp Basil

Directions

Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.

Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user STINKERBINKER.