Ingredients
Scale
1 cup dried quinoa
1 3/4 cups water
1 teaspoon garlic powder
1 large red bell pepper, cored and diced
1 cucumber, diced
1 cup carrots, diced
1/4 red cabbage, shredded
2–3 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
Handful of peanuts or cashews (optional)
4 tablespoons nut butter (peanut, almond, or cashew)
2 tablespoons pure maple syrup
1 teaspoon tamari or coconut aminos
1 inch knob of ginger, minced
1–2 limes, juiced
Mineral salt to taste
Instructions
- Combine quinoa, water, and garlic powder in a pot. Bring to a boil, then simmer covered for 15 minutes. Let rest for 10 minutes and fluff with a fork.
- Whisk together the nut butter, maple syrup, tamari, minced ginger, and lime juice in a small bowl. Add water as needed to reach desired consistency.
- In a large bowl, toss the cooked quinoa with the diced bell pepper, cucumber, carrots, cabbage, scallions, and cilantro.
- Drizzle the dressing over the salad and toss until well combined.
- Spoon into bowls and garnish with nuts and an extra squeeze of lime.
Notes
- Leftovers stay fresh in the fridge for 4-5 days.
- For extra crunch, toast the nuts before topping.
- Add edamame for a boost of plant-based protein.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 357 calories
- Sugar: 15.5 g
- Sodium: 200.9 mg
- Fat: 11.2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.0 g
- Trans Fat: 0 g
- Carbohydrates: 59.2 g
- Fiber: 7.1 g
- Protein: 12.1 g
- Cholesterol: 0 mg