Crunchy Thai Quinoa Salad…Recipe

Posted on: September 24th, 2015 by Carolyn No Comments

Nothing better than a yummy, healthy salad and it is always great to be inspired by something other than the usual lettuce and tomato salads.  Today Dana from Danaeats shares her `crunchy thai quinoa salad` with us.

Crunchy Thai Quinoa Salad

There’s something about a summer holiday that makes us all forget about any diet we were on before. I know I don’t just speak for myself when I say that when I travel to a foreign country, I love to indulge in the cuisine of that country. This summer, one of my destinations was Italy and honestly, would you have stuck to a diet while in Italy? The pastas, pizzas, breads, and seafood to name a few, were all absolutely impossible to resist. Sadly though, all fun must come to an end. Being back in Dubai now, I’ve been sticking to a clean and healthy diet to get back into shape and lose all those summer calories. One of the first dishes I made when I got back was this delicious and refreshing crunchy Thai quinoa salad.

The ingredients scream summer, and it’s delicious, healthy, and quick to prepare. My favourite part of this salad is the cashews, because I can’t not add a crunch to my salads. The second best part of this salad (because crunchiness trumps all other reasons) is that it is vegan and gluten-free. It’s an all in one package. Last but not least, one serving contains only 260 calories. This is what guilt-free happiness tastes like, it’s delicious.

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Ingredients

¾ cup uncooked quinoa

1-2 cups shredded red cabbage, depending on how much crunch you like

2 red bell peppers, diced

½ red onion, diced

1 cup shredded carrots

½ cup chopped cilantro

¼ cup diced green onions

½ cup cashews

1 cup chickpeas

For the dressing

2 tbsp soy sauce, gluten-free if desired

2 tbsp honey (use agave if vegan)

1 tbsp red wine vinegar

2 tsp sesame oil

3 tbsp olive oil

Instructions

To cook the quinoa: Rinse quinoa with cold water in a mesh strainer. 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 the dressing: mix all of the dressing ingredients in a bowl.

Mix together the red cabbage, bell peppers, red onion, carrots, cilantro, green onions, cashews and chickpeas in a bowl. Fold in the quinoa.

Pour over the dressing and mix well.




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