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Thai Quinoa Salad

This is probably meant to be a side, but what am I going to pair it with? Chicken? Oh that's right, I can't have meat!

Side or meal, I still think it's delicious and hopefully keeps my stomach from rumbling throughout the Avengers movie tonight. I think it's also a great salad to bring to a potluck IF there are no peanut allergies.

Slightly Modified Tastes Better from Scratch Recipe | Serves: 4 as a meal | Time: ~ 35 min.



¾ cup uncooked #quinoa

1 heaping cup red #cabbage , shredded

1 red #bellpepper , diced

1/4 cup red onion , chopped

1 cup carrot , shredded

½ cup fresh cilantro , chopped

2 green onions , chopped

½ cup cashew halves


¼ cup peanut butter

2 tsp ginger

3 tbsp coconut aminos

1 tbsp agave

1 tbsp red wine vinegar

1 tsp sesame oil

1 tsp EVO

1 tsp sriracha

Water to thin, if necessary


Cook quinoa according to package directions.

For the dressing: Add peanut butter and agave to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth. 

Add in ginger, aminos, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. 

If necessary, thin the dressing by adding some water. Taste and add more sriracha, if desired.

Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

In a large bowl combine the red pepper, onion, cabbage, carrots, and


Fold in the quinoa. Add as much of the remaining dressing as you'd like (to taste). Add cashews and garnish with green onions. Dig in!

What I ate and drank today

72 oz of water as of dinner

2 cups of decaf coffee

1 cup of coffee

4 leftover chickpea balls from yesterday

4 dark chocolate covered Macadamia nuts

1/4 cup of Chex mix

Thai quinoa salad


~4.5 miles of walking

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