This bright thai quinoa salad is perfect for summer. The colours, the textures and the creamy peanut dressing is great as a side but also delicious as a main.
The summer has been filled with lots of bbqs and get togethers. It has also been filled with lots of experiments in the kitchen and things that can serve a crowd. This thai quinoa salad is perfect for entertaining. It makes a great side but if you add a little protein, it makes a pretty tasty main.
I love using quinoa in the salad. If you have an instant pot, it can be made very quickly. A one minute cook time makes it easy to make and I’ll sometimes make a batch for the week to add to salads or eat as a substitute for rice. I like how it just absorbs the dressing, so the flavour is in every bite.
The veggies not only add a crunch to the salad, they add a whole lot of colour. Orange carrots, purple cabbage, green onions and red peppers, make the salad pop.
I do love a great finish to any dish and the peanuts are perfect to as a topping, especially since there is peanut butter in the dressing.
- 2 cups quinoa
- 1.5 cups red cabbage
- 1 cup carrots
- red pepper
- green onion
- 2 TB peanut butter
- 1/2 lime, juiced
- 1/2 tsp sambal oelek
- 1/4 cup coconut milk
- Combine the quinoa and all the vegetables in a bowl.
- In a jar, combine the peanut butter, lime, sambal oelek and coconut milk.
- Pour the dressing over the veggies and garnish with peanuts and cilantro.