Summer is the season for salads and this cool and crunchy Thai style is perfect for hot days! This salad features plenty of crunchy vegetables including shredded cabbage, sliced cucumbers, carrots, and bell peppers along with chopped cashews and/or peanuts! I enjoy using quinoa in salads and it works particularly well in this one. One of my favourite things about this salad is all of the bright colours and the use of black quinoa adds plenty of contrast! The final component of any salad is the dressing and a tasty Thai peanut dressing is simply amazing here. One nice addition to this salad is crunchy wasabi peas that add a nice kick!
Thai Style Quinoa Salad
A Thai inspired quinoa salad filled with crunchy veggies, in a tasty peanut dressing!
- 1 cup quinoa
- 2 cups water (or coconut milk or broth)
- 2 cups red cabbage, sliced
- 1 cup carrot, shredded
- 1 cup cucumber, sliced
- 1 cup red pepper, sliced
- 1/2 cup cashews (or peanuts), roasted and coarsely chopped
- 1/2 cup green onions, sliced
- 2 tablespoons cilantro, chopped
- 1/2 cup peanut sauce
- 1/2 cup wasabi peas (optional)
- Bring the quinoa and water to a boil in a medium saucepan, reduce the heat and simmer, covered, for 15 minutes before turning off the heat and letting it sit, covered, for 5 minutes.
- Let the quinoa cool to room temperature.
- Mix the quinoa, cabbage, cucumber, pepper, cashews, green onions, cilantro and dressing, and enjoy topped with wasabi peas.
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