Crunchy Thai Quinoa & Veggie Salad
Delicious crunchy Thai quinoa and veggie salad is a vegan and gluten-free side dish that is perfect for meal prep, parties, or picnics.
This is not your typical salad. This is a salad for people who don’t like salads. No lettuce is required. This salad is crunchy, flavorful, and packed with protein to keep you satisfied. I created this salad out of need. We decided to move from North Carolina to Colorado and had a 4-day road trip ahead of us.
The options on the road are limited, especially when traveling with your puppy. I wanted something that was filled with nutrients that would keep us energized and focus for the long days. I looked around my pantry I found a lone bag of quinoa and decided to make a healthy veggie-filled salad that would transport easily in a cooler and still taste delicious.
However, this healthy quinoa salad is also the perfect salad for meal prep, a cook-out, and it is enough to feed a crowd! This quinoa salad is vegan, gluten-free, high in protein, full of crunchy veggies, and has a yummy Thai peanut sauce everyone will love!
You will love Crunchy Thai Quinoa & Veggie Salad because:
- Crunchy Thai quinoa and veggie salad is quick and easy to make
- It can be made ahead of time which makes it great for meal prep, a bbq, or a party
- Packed with protein from broth, quinoa, and edamame
- Tons of colorful veggies and nutrients
- Extremely versatile-can be a main dish, side dish, or add on top of a bed of lettuce
- Rich in vitamins and nutrients
- Great for cookouts or a crowd
Crunchy Thai Quinoa & Veggie Salad is made with:
- Quinoa: any color quinoa will work for this recipe
- Broth: like to use chicken bone broth for extra protein and flavor)
- Purple cabbage: adds the delicious crunch to this colorful recipe
- Bell pepper: chop a red, yellow, or orange bell pepper
- Broccoli: fresh broccoli to add color and extra veggie power
- Edamame: buy the pre-shelled edamame to make it easy
- Coconut aminos: a alternative to soy sauce that you can find at most grocery stores
- Peanut butter: use peanut butter with just peanuts and salt in the ingredients
- Maple syrup: to add a touch of sweetness to the dressing
- Lime: juice from one lime
Recipe Tips:
- Make the quinoa ahead of time or let it cool in the fridge or freezer while you chop the veggies
- Use bone broth to make the quinoa for extra protein and health benefits
- Add more crunch to this salad by adding chopped peanuts on top
Other Recipe You May Enjoy:
- Healthy Cilantro Lime Veggie Quinoa Salad
- Cabbage & Lentil Salad
- Easy Sautéed Red Cabbage
- Healthy Honey Mustard Slaw
Crunchy Thai Quinoa & Veggie Salad
Delicious crunchy quinoa and veggie Thai salad is a healthy high-protein plant-based salad or side dish that is easy to meal prep or make for a crowd.
Ingredients
Salad
- 1 cup dry quinoa
- 1 3/4 cups broth
- 1/2 small purple cabbage (2-3 cups)
- 2-3 cups chopped broccoli
- 1 bell pepper (yellow, orange, or red)
- 1 12 oz bag of shelled edamame
Dressing
- 1/4 c coconut aminos
- 2 tbsp peanut butter
- 2 tbsp maple sryup
- 1 lime juiced
Instructions
- Quinoa can be made ahead of time. Drain and rinse your quinoa as directed on the package with a mesh strainer.
- Add quinoa and broth to a small pot and bring to a boil
- Once boiling reduce heat to low and simmer covered for 12-13 minutes or as directed on the package
- Once quinoa is fluffy and all the liquid has been absorbed let cool in the fridge before adding to the salad
- While quinoa is cooking chop cabbage, bell pepper, and broccoli
- Cook edamame as directed on the bag (I buy a frozen bag and either microwave or cook on the stove)
- Combine coconut aminos, peanut butter, maple syrup, and juice from lime in a small dish and whisk together
- Add the veggies and the cooked quinoa to a large bowl
- Toss salad with thai peanut dressing to combine
- This salad can be eaten immediately and leftovers can be stored in the fridge for about 4-5 days.
Notes
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