Thai Quinoa Salad Food

THAI QUINOA SALAD RECIPE BY TASTY

Thai Quinoa Salad Recipe by Tasty image

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

Ingredients

1 cup water
1 cup vegetable stock
1 cup quinoa
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup red cabbage, shredded
½ small red onion, diced
½ cup edamame
green onion, to serve
½ cup crushed peanut, to serve
½ cup water
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon ginger, grated
2 teaspoons olive oil
1 tablespoon honey
¼ cup peanut butter

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

Thai Quinoa Salad image

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

Ingredients

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

Pad Thai Quinoa Bowl image

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

Ingredients

4 cups low-sodium chicken broth
2 cups quinoa, rinsed and drained
1 tablespoon coconut oil, divided
1 large boneless, skinless chicken breast, cut into thin strips
¾ cup shredded cabbage
½ cup edamame
¼ cup diced broccoli stems
2 carrots, cut into matchsticks
2 green onions, chopped
3 eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons chopped fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
½ cup salted peanuts, chopped
3 tablespoons chopped fresh cilantro

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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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

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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

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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

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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

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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

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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

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