hands holding bowl of vegan thai quinoa salad with almond butter dressing and limes
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Thai Quinoa Salad with Almond Butter Dressing

Vegan Thai quinoa salad with a delicious almond butter dressing is so easy to make and is the perfect healthy lunch or dinner! Fluffy quinoa with edamame, bell pepper, carrots, cabbage, and chopped cashews.
Course Dinner, Lunch
Cuisine Asian, Vegan
Keyword asian salad recipe, salad as a meal, vegan salad recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 salads
Calories 252kcal
Author Amanda

Ingredients

  • 1/2 cup uncooked quinoa
  • 3/4 cup vegetable broth can use water
  • 4-6 cups greens of choice spinach, spring mix, kale, etc.
  • 1 red bell pepper chopped
  • 1 cup shredded carrot
  • 1 cup shelled edamame
  • 1 cup shredded red cabbage
  • chopped cashews for topping (optional)

Thai Almond Butter Dressing

  • 1/2 cup almond butter
  • 1/4 cup warm water
  • 1/4 cup tamari can substitute with coconut aminos or soy sauce
  • 2 Tablespoons agave nectar
  • juice from 1 lime
  • 1/2 teaspoon ground ginger
  • pinch of salt
  • red chili flakes optional

Instructions

Cook Quinoa:

  • Rinse uncooked quinoa in a fine mesh strainer
  • Bring pot of vegetable broth to a boil. Add rinsed quinoa, reduce heat to low-medium and cover. Let cook for 12-15 minutes
  • Remove from heat and let sit covered for 5-10 minutes

Make Dressing:

  • Whisk all ingredients for dressing in a small mixing bowl. Add more warm water if needed to make a nice dressing-like consistency.

Assemble Salad:

  • Combine greens, veggies, quinoa, and dressing. Top with chopped cashews if desired.

Nutrition

Serving: 1salad (1/4 recipe) | Calories: 252kcal | Carbohydrates: 35.6g | Protein: 15.8g | Fat: 7.1g | Saturated Fat: 0.8g | Sodium: 854mg | Potassium: 1015mg | Fiber: 7.8g | Sugar: 8g | Calcium: 160mg | Iron: 5.8mg