Yield: 4
Crunchy Thai Quinoa
This Crunchy Thai Quinoa is the perfect recipe to prepare during your Sunday Meal Prep! It comes together in next to no time and can be stored in the fridge for up to 5 days making it a wonderful lunch option for busy days. It is bright, colorful, high in fiber and protein, and loaded with flavor thanks to an incredible Thai peanut dressing! It's so yummy you might want to make a double batch! Enjoy!
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- ¼ cup smooth natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp agave syrup
- 1 lime, juice
- 1 tsp sesame oil
- 1 tsp fresh ginger
- 1 garlic clove, grated
- 3 cups cooked quinoa, cooled
- 1 cup red cabbage
- 2 carrots, shredded
- 1 cup snap peas
- 4 green onions, sliced
- ¼ cup roasted peanuts
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
- In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
- Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 794mgCarbohydrates: 49gFiber: 9gSugar: 10gProtein: 16g
Leave a Reply