Learn how to make Thai Quinoa Salad with Laura Harnish, MS, RDN, LDN and Michelle Davies MS, RDN, LDN, registered dietitians at UPMC Presbyterian. This recipe features a combination of fresh herbs and vegetables for a delightful taste of spring.
Recipe serves: 5 sevings
Ingredients
- 1 c. quinoa, uncooked
- 14 oz. bag coleslaw mix
- 3 scallions, sliced (white & green parts)
- 1/4 c. extra virgin olive oil
- 1/3 c. lime juice (from 2-3 limes, if using fresh)
- 1/2 c. roasted peanuts, roughly chopped
- 1.5 c. packed mint, cilantro, and/or basil leaves, chopped
- 1 jalapeno pepper, minced (optional)
- 2 T. low sodium soy sauce or tamari
- 1 T. maple syrup or honey
Directions
- In a medium saucepan over high heat, bring the quinoa and 1.5 c. water to a boil. Reduce the heat to low and simmer, uncovered, for 15 min. or until the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside.
- Meanwhile, stir the dressing ingredients in a small bowl.
- Prepare vegetables (slice scallions, chop herbs & peanuts, and mince pepper if using)
- Once the quinoa is cool, add the vegetables and toss to combine. Add the dressing, then top with peanuts. Chill in the fridge for 1 hour or until ready to serve.
Nutritional Information
Serving size: 2 cups
Calories (per serving): 360
- Protein: 10 g
- Fat: 20 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Sodium: 235 mg
Sources
Adapted from the Run Fast, Cook Fast, Eat Slow cookbook.