Description
A crunchy Thai-inspired quinoa salad made with purple cabbage, raw snow peas, carrots, fresh cilantro, and a creamy peanut-ginger dressing. Light, energizing, and perfect for meal prep or a nourishing lunch.
Ingredients
- 1/2 cup uncooked quinoa
- 2 cups purple cabbage, thinly sliced
- 1 cup snow peas, thinly sliced (sliced lengthwise—this is key!)
- 1 cup carrot, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup smooth peanut butter
- 2 teaspoons ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 lime, juiced
Instructions
1️⃣ Cook the quinoa
Rinse the quinoa in a fine mesh colander. In a medium pot, combine quinoa with 1½ cups water. Bring to a gentle boil, then reduce heat and simmer until the water is absorbed (10–15 minutes). Remove from heat, cover for 5 minutes, then fluff with a fork and let cool.
2️⃣ Make the peanut sauce
Whisk peanut butter and soy sauce until smooth (microwave 15 seconds if needed). Add ginger, maple syrup, rice vinegar, sesame oil, and lime juice. Whisk until creamy, thinning with water a tablespoon at a time if too thick.
3️⃣ Assemble the salad
In a large bowl, combine cooled quinoa, thinly sliced cabbage, carrots, and snow peas (cut into matchstick-size strips), along with the cilantro. Toss with peanut sauce until evenly coated. Taste and adjust with a pinch of salt if needed. Divide into bowls and serve.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch, salads, vegetarian
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 6 mg
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
