Crunchy Thai Quinoa
CALORIES: 380
PREP: 10 minutes
COOK:
This Crunchy Thai Quinoa is the perfect recipe to prepare during your Sunday Meal Prep! It comes together in next to no time and can be stored in the fridge for up to 5 days making it a wonderful lunch option for busy days. It is bright, colorful, high in fiber and protein, and loaded with flavor thanks to an incredible Thai peanut dressing! It’s so yummy you might want to make a double batch! Enjoy!
Ingredients
| 1/4 cup | smooth natural peanut butter |
|---|---|
| 3 tbsp | soy sauce |
| 1 tbsp | agave syrup |
| 1 | lime, juice |
| 1 tsp | sesame oil |
| 1 tsp | fresh ginger |
| 1 | garlic clove, grated |
| 3 cups | cooked quinoa, cooled |
| 1 cup | shredded red cabbage |
| 2 | carrots, shredded |
| 1 cup | chopped snap peas |
| 4 | green onions, sliced |
| 1/4 cup | chopped roasted peanuts |
Directions
In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 380 |
| Total Fat (g) | 16 |
| Saturated fat (g) | 2.5 |
| Sodium (mg) | 470 |
| Total Carbohydrate (g) | 48 |
| Dietary Fiber (g) | 8 |
| Total Sugars (g) | 10 |
| Added Sugars (g) | 4 |
| Protein (g) | 15 |
| Calcium (mg) | 84 |
| Iron (mg) | 3 |
| Potassium (mg) | 634 |
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