Thai Quinoa Salad

(Yields 6 – 1/2 cup servings; 253kcal, 11.2g fat, 28.9g carbs, 12.4g protein per serving)


  • Ingredients:
  • 2 cups cooked quinoa, cooked
  • 1 cup red cabbage, shredded
  • 1 yellow bell pepper
  • 1/4 cup red onion, finely chopped
  • 1 cup shredded carrot
  • 1 cup edamame
  • 2 green onions, chopped
  • Dressing:
  • 1/4 cup crunchy or smooth peanut butter
  • 3 tbs low sodium soy sauce
  • 1 tbs honey
  • 1 tbs red wine vinegar
  • 1 tsp olive oil
  • 1 tsp sriracha
  • Water to thin if necessary


  1. Cook quinoa according to package directions. Allow to cool.
  2. Add peanut butter and honey to a microwave safe bowl and warm in microwave for 10-20 seconds. Stir until smooth.
  3. Add in the rest of the dressing and stir to combine. Set aside. Use water or more olive oil to thin if necessary.
  4. Chop vegetables as necessary. In a large bowl, combine the quinoa and chopped vegetables. Drizzle the dressing over the salad. Fold to combine.
  5. Serve with green onions and cilantro as desired.