Thai-Inspired Quinoa Salad

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This is by no means my own original creation – you can find variations of this fresh, flavorful salad everywhere. Also, it’s basically just spring roll flavors in a bowl. It’s very similar to this old recipe, just with better photos, quinoa added, and slightly different ratios of things. Other inspiration for this post included recipes from Ambitious Kitchen, Cookie and Kate, and Jessica in the Kitchen. All I’ve done is make the ratios squeaky clean for you (and me!)

This is a great salad for feeding company or bringing to potlucks, because the flavors are impressive and satisfying, it’s super easy to throw together, and can be made in advance and served chilled. Or, batch cook a bunch of it for several days worth of delicious measured meals.

The amounts given are for the weight loss plan, and as written this recipe counts quinoa as a protein. See the maintenance modifications below to count the quinoa as a grain instead.

Thai-Inspired Quinoa Salad

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • Weigh 2 veggie servings of any/all of the following salad veggies
    • Shredded cabbage (purple, green, or a mixture)
    • Kale, chopped (or other salad greens)
    • Carrots (shredded, grated, julienned, do whatever you like!)
    • Cucumber
    • Red bell pepper

Protein Serving

  • 4 oz cooked quinoa (1 protein serving)
  • 4 oz cooked, shelled edamame (1 protein serving)

Fat Serving

  • Peanut Ginger Lime Dressing (2 fat servings)
    • 1 oz peanut butter
    • 1 tsp grated fresh ginger
    • 1 tsp soy sauce or tamari
    • 1 tsp rice vinegar
    • Pinch of chili garlic oil (to desired heat preference)
    • 1/2 of a lime, juiced
    • Warm water to thin

Condiments & Spices

  • Fresh cilantro or basil to garnish
  • Green onions to garnish

Maintenance Modifications

  • Grain Additions: Increase the quinoa and count it as a grain
  • Protein Additions: Increase edamame or add peanuts or cashews to garnish
  • Fat Additions: Add sesame oil to the dressing or add peanuts or cashews to garnish

Directions

  1. Cook quinoa, uncovered, in a 1 to 2 ratio of dry quinoa to water. I like to make large batches of quinoa at a time and I tend to always have a big container of cooked quinoa in the fridge.
  2. Make the dressing by stirring the ingredients together in a cup with a fork, adding warm water until it is a pourable consistency.
  3. Toss everything together!
  4. Can be made ahead and stored in an airtight container for a couple of days. The dressing can also be made in advance.

Recipe Source: Katie’s Bright Kitchen

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6 Comments

  1. Looks delicious πŸ‘ŒπŸ‘Œ

     
  2. I made this one for lunch today. YUM!

     
  3. I made this for lunch and decided I needed more salad, so I’ll do it again for dinner with a larger salad. So much dressing! Peanut butter is my salvation!

     
  4. This was delicious for dinner. Thank you.

     
  5. I made this for a side dish on Thanksgiving . Everyone loved it, and suggested we put it on the Christmas menu!

     
  6. Had this for lunch and will add it to the regular rotation. I’m on maintenance so I get 2 fats with my lunch. Did 3/4 PB with 1/4 seasame oil… Yum!

     

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