Thai Crunch Quinoa Salad
Our Thai Crunch Quinoa Salad will blow you away with a variety of textures and flavors. It is customizable, comes together quickly, and is absolutely delicious!
Servings: 5 servings
Calories: 393kcal
Ingredients
- 3 cups shredded chicken (rotisserie or grilled chicken works great!)
- 1 cup uncooked quinoa
- 1 cup shelled edamame
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 3 cups shredded cabbage
- ½ cup chopped cilantro
- ½ cup green onion, chopped (about 3 stalks)
- ½ medium avocado, diced
- ¼ teaspoon kosher salt
- Peanut sauce ingredients for the best peanut dressing (the best peanut dressing/dipping sauce recipe)
Optional Toppings
- Roasted and salted cashews or peanuts
- Squeeze of lime
Instructions
- Begin by cooking the quinoa. Add 2 cups water, 1 cup uncooked quinoa, and a few dashes of salt to a medium saucepan. Cover the pot with a lid and turn the stove on medium. Once the water begins to boil, reduce the heat to low and let the quinoa simmer for 12-15 minutes, or until the quinoa has absorbed all of the water and is translucent. Remove from the heat and fluff the quinoa with a fork. Set the quinoa aside to cool.
- While the quinoa is cooking, prepare the peanut dressing.
- Next, prepare your vegetables. Dice the red bell pepper into small pieces. Shred the carrots with a grater or use pre-shredded carrots. Thinly slice your red or green cabbage or measure pre-shredded cabbage. Chop the cilantro and green onion. Dice half of an avocado.
- Measure and add all of the veggies to a large bowl. Add the cooled quinoa, shelled edamame, chicken, and ¼ tsp salt and mix the salad until well combined.
- Serve the salad with a drizzle of the peanut dressing and toss it until the salad is well-coated. In order to keep the salad fresh and crisp, add the peanut dressing to the individual servings. Top the salad with a few peanuts or cashews and a squeeze of fresh lime, if desired.
Notes
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Nutrition
Calories: 393kcal | Carbohydrates: 30g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 664mg | Potassium: 633mg | Fiber: 7g | Sugar: 8g
