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Thai Quinoa Salad

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings

Ingredients

For the salad

  • 1 cup quinoa, uncooked
  • 2 tsp canola oil
  • 2 cans chickpeas, drained and rinsed
  • 4 tbsp sweet chili sauce
  • 3 cups shredded cabbage
  • 3 carrots peeled into long strips
  • 1 red bell pepper, chopped
  • 1 yellow pepper, chopped
  • 3 cups baby spinach, chopped
  • 2 cups snow peas, sliced into thin strips
  • 3/4 cup green onion, chopped
  • 1/2 cup cilantro, chopped
  • chopped cashews, avocado, chicken for topping (optional)

For the dressing

  • juice from two limes
  • 1/4 cup almond butter
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 inch knob of ginger, peeled (or 2 tsp ground ginger)
  • 3 cloves garlic

Instructions

For the salad

  1. Cook quinoa according to package instructions, either on the stovetop or in an instant pot. Cook with water, or replace with vegetable or chicken broth. Set aside and let cool.

  2. Heat oil in a large skillet over medium heat. Add chickpeas and sweet chili sauce. Cook, stirring often, until chickpeas are well-coated and all liquid has cooked down. Set aside and let cool.

  3. In a large bowl, combine veggies, quinoa, chickpeas, cilantro, and green onions. Drizzle on dressing and mix well. Serve cold or at room temperature topped with cashews, chicken, avocado, or tofu.

  4. Can make ahead and store in the fridge for up to five days.

For the dressing

  1. In a food processor, combine all ingredients. Pulse until smooth. If needed, add a few teaspoons of water to thin out if too thick.