Crunchy Thai Quinoa Salad
Servings: 10 servings
Calories: 206kcal
A deliciously crunchy Thai Quinoa Salad with colorful vegetables, hearty quinoa, and creamy dressing using Thai red curry paste. It's an easy recipe ready in less than 30 minutes! Vegan friendly, gluten free, and the best healthy cashew quinoa salad for lunch, meal prep, picnics, and more.
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Ingredients
For the Salad
- 1 cup uncooked quinoa
- 1 ½ cups chopped red cabbage about 1/2 medium head
- 2 medium carrots peeled and chopped into thin strips
- 1 cup edamame
- 1 large red bell pepper seeded and diced
- 6 green onions cut into 1/4"
- ⅔ cup roasted cashews
Cashew Dressing
- ¼ cup cashew butter
- ½ tablespoon red curry paste see notes
- 3 tablespoons coconut aminos soy sauce or tamari
- 2 tablespoons honey or agave or maple syrup
- 1 teaspoon rice vinegar can sub apple cider vinegar
- 1 teaspoon minced garlic
- 1" cube fresh ginger grated
- juice of 1 lime
- 2-4 tablespoons non-dairy milk or water plus more to thin as needed
Instructions
- Cook Quinoa: Rinse quinoa through fine mesh strainer and cook according to package instructions. (Notes on Instant Pot method below). Allow quinoa to cool in separate bowl; set aside.
- Prepare veggies: Meanwhile, chop all of the veggies and place in large bowl.
- Make the dressing: Add all dressing ingredients to small blender or food processor; blend until smooth, adding milk or water to thin as needed. Dressing should be somewhat thick and creamy, but not thin.
- Assemble Salad: Combine quinoa with chopped veggies, add about half of the dressing, toss and continue adding more dressing as you stir and toss to combine. Serve immediately or chill in fridge.
Notes
Instant Pot Quinoa - Place 1 cup rinsed quinoa with 1 1/2 cups water in Instant Pot. Seal lid/vent, set pressure to HIGH; cook on MANUAL for 1 minute. Allow pressure to release for 10 minutes, unlock lid, fluff and transfer to heat-proof bowl.
Roast cashews - place raw cashews on baking sheet and drizzle with about 1/2 tablespoon olive oil. Stir to coat. Bake at 325ºF for about 8-10 minutes, until lightly golden. Remove and allow to cool before adding to salad.
Thai red curry paste - if you don't have this on hand, the dressing will still taste delicious without it.
MAKE AHEAD - quinoa, chopped vegetables, and dressing can be prepared 1-2 days in advance. If serving a crowd, I recommend tossing with dressing prior to serving.
STORAGE - Dressed quinoa salad will keep in an airtight container in the fridge for 4 days.
Nutrition
Serving: 1 serving | Calories: 206kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 121mg | Potassium: 381mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2894IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 2mg