Thai Quinoa Salad Food
THAI QUINOA SALAD RECIPE BY TASTY
Here's what you need: water, vegetable stock, quinoa, carrots, red bell pepper, cucumber, red cabbage, small red onion, edamame, green onion, crushed peanut, water, sesame oil, soy sauce, ginger, olive oil, honey, peanut butter
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
- In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
- In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
- Top with green onions and crushed peanuts.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 136 grams, Fat 86 grams, Fiber 19 grams, Protein 40 grams, Sugar 37 grams
THAI QUINOA SALAD
A super refreshing and delicious salad, loaded with vibrant vegetables and a creamy peanut sauce, giving the salad a variety of contrasting textures. Best part? It's packed with health benefits right from the super food quinoa which has twice the amount of fibers compared to other grains and is rich in iron and manganese; to peanut butter which has nutrients that aids a healthier heart and improves blood sugar levels. Of course, when had in its limits!
Provided by Reeva Verma 1
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a bowl, add the 1/4th cup quinoa with enough cold water to cover the grains and let it sit for 5 minutes.
- Rinse under running water for 30 seconds.
- In a saucepan, add in 3/4th cup water, 1/4 tsp salt and the rinsed quinoa. Bring this to a boil, usually happens in 2-3 minutes.
- Reduce the flame once it starts to boil, cover the saucepan with a lid and let the quinoa simmer. This usually takes about 15-20 minutes, so keep a constant check. It should be fluffy not mushy.
- Once done, fluff it up with a fork and let it cool while you prepare other ingredients.
- Half the cherry tomatoes, julienne the carrots, coriander and purple cabbage, crush the roasted peanuts and mix into the quinoa, once cooled.
- In another mixing bowl, add in all the ingredients mentioned in the recipe to make the peanut sauce and give it a good mix, till well incorporated.
- Finally, add the peanut sauce into the quinoa salad and garnish with crushed peanuts, coriander and a lemon wedge. Enjoy!
PAD THAI QUINOA BOWL
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
- Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
- Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
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- Prepare the quinoa according to package directions. Transfer to a large bowl and chill in the fridge until completely cooled down.
- In the meantime, make the dressing by combining all of the dressing ingredients into a mason jar. Add the lid and shake to combine. Taste and adjust to personal preference.
- Once the quinoa is completely cooled down, add the chopped red pepper, shredded carrot, chopped cucumber, thawed edamame, chopped green onions, shredded red cabbage, coarsely chopped kale, and ribboned basil.
- Toss to combine (add dressing only to the portion of the salad that will be eaten the same day). Add the dressing to the salad and again, taste and adjust for seasonings (add more lime juice, salt, etc. as needed).
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- Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
- In a small bowl, whisk together the fish sauce, limes, sugar, vegetable oil, sesame oil, ginger, and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat, and add more seasoning to taste. Pour the dressing over the quinoa and vegetables and stir to combine.
- Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to one day.
CRUNCHY THAI PEANUT & QUINOA SALAD - COOKIE AND KATE
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- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
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- Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1½ cups water and the quinoa.
- Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed.
- Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
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- Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth.
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- Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
- Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.
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- Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
- In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
- Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
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- To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
- To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
- Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
- Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
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- Cook the quinoa according to instructions. Smack the lemongrass stick on the table to “open it up”, add it to the quinoa with a pinch of salt.
- While the quinoa is cooking, peel the mango or papaya, take out the seed(s) and cut into small cubes. Add them to a mixing bowl.
- Chop the peanuts roughly, then roast them (if not already roasted) together with the sesame seeds in a pan on medium heat for 2-3 minutes. Off they go into the bowl as well.
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- If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine. (<-- this step is optional, you can also just eat it raw!)
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- Make the dressing by adding the dressing ingredients to a food processor and processing until smooth (I drizzle the water in while it's running).
- Once the quinoa is cool, add it to a large salad bowl along with the other ingredients. Toss and season with extra salt & pepper if needed.
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- In a liquid measuring cup or a small bowl that can accommodate an immersion blender, combine peanut butter, coconut milk, tamari, syrup, and lime juice.
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From joyfulhealthyeats.com
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- Add quinoa and water to a medium sauce pan. Bring to a boil. Reduce to simmer and cover. Cook for 15 minutes or until the liquid is gone.
- Remove the quinoa from the heat and let rest for 5 minutes. Then fluff with a fork and add to a large serving bowl.
- To the serving bowl with quinoa, add red pepper, yellow pepper, green onions, cucumber, red cabbage, carrots, cilantro, peanuts (or cashews) and edamame. Set aside.
- To a small bowl, add toasted sesame oil, canola oil, lime juice, tamari, rice wine vinegar, cilantro, ground ginger, minced garlic, sriracha and honey. Whisk the mixture until smooth and combined.
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- During the last 15 minutes of cooking, place a steamer basket full of the carrots and broccoli on top of the rice cooker/pot. Steam for 12-15 minutes, or until tender.
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4.4/5 (40)Total Time 10 minsCategory SaladCalories 337 per serving
- Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
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From carrotsandcake.ca
Estimated Reading Time 3 mins
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THAI TOFU KALE & QUINOA SALAD - SUNRISE SOYA FOODS
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From sunrise-soya.com
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From foodtalkdaily.com
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From furtherfood.com
Servings 4Estimated Reading Time 3 mins
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From fuelingwithrealfood.com
Cuisine Thai Real FoodTotal Time 20 minsCategory Salad
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Thai Quinoa Salad Ingredients 1 cup cooked quinoa 1/4 head white cabbage, shredded 1/4 head purple cabbage, shredded 1 cup cherry tomatoes, halved 1 large carrot, finely sliced or grated 1 cup snow peas, topped and tailed 1 cup bean sprouts 1 cup fresh cilantro leaves 1 cup fresh mint leaves 1 cup fresh basil leaves
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From foodmatters.com
5/5 (1)Estimated Reading Time 1 minServings 4
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From lexiscleankitchen.com
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From lexiscleankitchen.com
Cuisine ThaiCategory SaladServings 4Total Time 35 mins
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From metro.ca
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From metro.ca
3/5 (10)Total Time 25 minsServings 6
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From ideas.walmart.ca
Servings 6Total Time 35 minsCategory All Recipes
From ideas.walmart.ca
Servings 6Total Time 35 minsCategory All Recipes
THAI PEANUT QUINOA SALAD | CORINNE OLSEN COACHING
Quinoa is a super food that is rich in nutrients, fiber and protein and combined with the peanut butter will help keep you feeling full and satisfied. Print. Thai Peanut Quinoa Salad. Ingredients. Salad 1 1/4 cup uncooked quinoa 2 cups water 2 cups shredded purple cabbage 1-2 cups grated carrot
From christinalakefitness.com
Estimated Reading Time 2 mins
From christinalakefitness.com
Estimated Reading Time 2 mins
EASY & HEALTHY THAI QUINOA SALAD RECIPE | TASTING TABLE
THAI QUINOA SALAD | METRO
Preparation: Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.
From www1-ppr.metro.ca
From www1-ppr.metro.ca
THE BEST QUINOA SALAD RECIPES - CULLY'S KITCHEN
Thai Quinoa Salad recipe. Recipe for Thai Quinoa Salad with an incredible almond butter sesame ginger dressing. This recipe combines protein-rich quinoa with year-round vegetables, and it’s topped with gently roasted cashews and almonds for added crunch. Add this vegan Thai salad to your list of quinoa salad recipes to create as part of your week’s healthy …
From cullyskitchen.com
From cullyskitchen.com
THAI QUINOA SALAD | METRO
Preparation: Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.
From api.metro.ca
From api.metro.ca
THAI QUINOA SALAD - GASTRIC SLEEVE RECIPES
Thai Quinoa Salad. Time: 10 minutes (add 5-10 minutes if using uncooked quinoa) Servings: 3 Serving Size: 6.0 ounces Stage: Post-Recovery INGREDIENTS: Quinoa cooked - 3/4 cup (139 grams)(or 1/4 cup uncooked) Purple cabbage, chopped - 1 cup (65 grams)
From gastricsleeverecipes.com
From gastricsleeverecipes.com
THAI QUINOA SALAD – WELLNESS FOUNDATION
Cook quinoa: Rinse quinoa very well under running cold water in mesh strainer. In a medium saucepan, bring 1-1/2 cups water to a boil. Add quinoa and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water.
From wfeh.org
From wfeh.org
THAI QUINOA SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Thai Quinoa Salad Recipe by Tasty best tasty.co. Preparation. In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes. In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
From therecipes.info
From therecipes.info
CRUNCHY THAI PEANUT QUINOA SALAD - ALL INFORMATION ABOUT ...
Crunchy Thai Peanut & Quinoa Salad - Cookie and Kate best cookieandkate.com. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has …
From therecipes.info
From therecipes.info
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