Thai Quinoa Crunch Salad

I love a lunch that I can prep and leave in the fridge. Especially because I’m always busy cooking for clients or running to a nutrition coaching session. My Mediterranean quinoa salad has been a staple on my website for years and in the last year I also developed my version of a Thai quinoa salad as an alternative to that. Clients love it. It’s so crunchy and punchy with so much flavor and I know you guys are going to love it too! I like to serve it with chicken satay skewers, shrimp, tofu or just plain with all those yummy veggies packed in. It’s the perfect light but satisfying lunch for the week!

For the salad:

1/2 English cucumber, thinly sliced

1 mango, finely sliced

1 red bell pepper, finely sliced

1/2 cup shelled edamame

1/2 cup sugar snap peas, diced

1/3 cup shredded carrot

1/3 cup shredded red cabbage or mixed cabbage

1/4 cup fresh cilantro, roughly chopped

1 tbsp fresh mint, finely chopped

1/2 bunch scallions, finely chopped

1 cup cooked quinoa

1/4 cup roasted/unsalted peanuts, finely chopped

For the dressing:

2 tsp fresh ginger, grated

2 cloves garlic, crushed

1 red chili, de-seeded and finely diced

1 tbsp coconut sugar

Juice of 1 lime

1 tbsp fish sauce

2 tbsp rice vinegar

1 tbsp tamari or coconut aminos

1 tbsp ponzu (optional)

1 tbsp Thai sweet chili sauce (optional)

1 tsp sriracha

2 tbsp smooth peanut butter

1/4 cup sesame or avocado oil

Start by cooking your quinoa per packet directions. I like to do 1 cup of quinoa to 2 cups of salted water.

Bring the water to a boil, add in the WASHED quinoa, and then lower the heat and cover until cooked and all the water is evaporated. About 10 mins. Then turn the heat off, fluff with a fork and cover again to finish.

While the quinoa cooks you can sliced and diced and chop up all your veggies, peanuts and herbs. If you would rather use cashew and cashew butter for the dressing I fully support but this is a classic peanut dressing.

Then we can work on our dressing. Whisk all the ingredients together in a small bowl.

Now, add all your veggies in to a large bowl with your cooked warm quinoa.

Pour the dressing over the quinoa and toss to combine.

Serve with your protein of choice or leave it as is.

You can also keep this in an air tight Tupperware for up to 4 days in the fridge!