Recipe: Thai Quinoa Salad

Looking for a new recipe to spice up your lunch or impress your family at dinner? This Thai quinoa salad is loaded with colorful veggies, fiber-rich whole grains, and lots of flavor. Give it a try, and let us know what you think!

Recipe: Thai Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 ¼ cup water or vegetable broth
• 2 carrots, shredded
• ½ cup red cabbage, shredded
• 1 cup kale, finely chopped, optional
• 1 cup green peas, optional
• 1 small onion, small diced
• 2 tbsp cashew butter or peanut butter, optional
• 2 tbsp red Thai curry paste
• 2 tbsp coconut aminos (or low sodium tamari)
• 1 tbsp rice vinegar
• Juice of 1 lime

Instructions:

1. In a sauté pan over medium-high heat, add the onion and allow to cook for a few minutes before adding water or vegetable broth 1-2 tbsp at a time, as needed. Stir for 4-5 mins until the onion becomes soft and translucent.
2. Add quinoa and stir to toast for 1-2 mins. Add water or vegetable broth, and bring to a boil. Reduce heat to a simmer, and cover to cook for 15 mins.
3. Stir in shredded carrots, kale, and green peas, then cover to cook for about 5 more mins. Remove from heat and let sit for about 10 mins before removing the lid.
4. To prepare the sauce, whisk together the nut butter, curry paste, coconut aminos or tamari, rice vinegar, and lime juice.
5. Add sauce and red cabbage to quinoa and stir to combine. Adjust seasonings to taste and serve. Refrigerate leftovers for up to 7 days.

Recipe provided by Andrea Krenek, RDN, LDN