Thai Quinoa Salad (Gluten Free & Vegan)
Thai Quinoa Salad is a healthy, fresh and actually satisfying way to get your veggies in! The perfect gluten free and vegan meal prep lunch or dinner.
Equipment
- small pot
- small jar or bowl
Ingredients
For the Salad:
- 1 cup dry white quinoa cooked according to package instructions
- ¼ head red cabbage, thinly sliced (about 2-3 cups)
- 2 cups matchstick carrots
- ½ red bell pepper, thinly sliced (optional)
- 3 green onions, chopped
- 1 cup cilantro, chopped
For the Dressing:
- juice from 3 limes
- 2 tbsp low-sodium tamari (or soy sauce if not GF)
- ¼ cup olive oil
- 1 tbsp maple syrup or honey
- 1 inch ginger, grated
- red pepper flakes to taste
For the Toppings:
- chopped cashews
- chopped green onion
- cilantro
Instructions
- First, prepare quinoa according to package directions. Once done, place in a bowl and let it cool.
- In a large bowl, add all the chopped veggies, green onions, cilantro and cooled quinoa. Toss to combine.
- In a small jar or bowl, add all the dressing ingredients and either shake or whisk until combined. Pour over the veggies and quinoa mixture. Toss to combine.
- Let it sit in the fridge until ready to eat (ideally, at least 15 minutes). Top with cashews, green onion & cilantro if desired!
Notes
This works great as meal prep because it tastes even better as it sits in the dressing!