Asian Quinoa Salad
Vegan Thai Quinoa Salad with Peanut Lemongrass Dressing - a healthy quinoa salad loaded with veggies, herbs and a lemongrass peanut dressing.
Ingredients
- 1 cup white Quinoa
- 1 1/2 cups Vegetable Broth
- 1/2 teaspoon Sea Salt
For the Lemongrass Peanut Dressing:
- 2 Lemongrass Stalks finely chopped
- 2 cloves Garlic
- 1 large Red Chilli with seeds
- 3 tablespoons Maple Syrup
- 2 tablespoons Peanut Butter
- 4 tablespoons Rice Vinegar
- 1 Lime juiced
- 4 tablespoons Olive Oil
- 1 teaspoon Salt to taste
For the salad:
- 1 small Yellow Bell Pepper diced
- 1 small Red Bell Pepper diced
- 1/2 small Red Onion diced
- 1/2 cup tofu cubed
- 1/2 cup Mint Leaves shredded
- 1/2 cup coriander shredded
- 1/2 cup Thai Basil shredded
- 1/2 cup Peanuts Roasted Salted
- 3 cups Nappa Cabbage shredded
- 1 large Red Chilli thinly sliced
Instructions
- In a small pot, combine Quinoa, Vegetable Broth and Salt. Bring to a simmer over medium heat and cover with a lid. Reduce the heat to low and simmer for 20 minutes. When the quinoa is cooked, fluff with a fork and keep warm.
- Whilst the Quinoa is cooking, make the dressing: In the jar of a blender or Nutribullet, combine the Lemongrass, Garlic, Chilli, Maple Syrup, Peanut Butter, Rice Vinegar, Lime Juice and Olive Oil. Blend till smooth.
- Season to taste with sea salt.
- Toss the warm Quinoa in a large bowl with the Bell Peppers, Red Onion, Tofu, Mint, Cilantro, Thai Basil, Chopped Peanuts, Nappa Cabbage and Red Chilli.
- Add 3/4 of the dressing and toss, then season to taste with extra lime juice or salt, if necessary.
- Pile Quinoa Salad on a platter and drizzle with remainder of your dressing. Sprinkle with more chopped Peanuts and Herbs, then serve at room temperature.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 638mgPotassium: 353mgFiber: 5gSugar: 8gVitamin A: 783IUVitamin C: 52mgCalcium: 76mgIron: 3mg
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