Thai Quinoa Salad Recipes

THAI QUINOA SALAD RECIPE BY TASTY

Thai Quinoa Salad Recipe by Tasty image

Here's what you need: water, vegetable stock, quinoa, carrots, red bell pepper, cucumber, red cabbage, small red onion, edamame, green onion, crushed peanut, water, sesame oil, soy sauce, ginger, olive oil, honey, peanut butter

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 cup water
1 cup vegetable stock
1 cup quinoa
2 carrots, shredded
1 red bell pepper, diced
1 cucumber, quartered
1 cup red cabbage, shredded
½ small red onion, diced
½ cup edamame
green onion, to serve
½ cup crushed peanut, to serve
½ cup water
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon ginger, grated
2 teaspoons olive oil
1 tablespoon honey
¼ cup peanut butter

Steps:

In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
Top with green onions and crushed peanuts.
Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 136 grams, Fat 86 grams, Fiber 19 grams, Protein 40 grams, Sugar 37 grams

PAD THAI QUINOA BOWL

Pad Thai Quinoa Bowl image

This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!

Provided by Lisa

Categories World Cuisine Recipes Asian

Time 1h

Yield 8

Number Of Ingredients 20

Ingredients

4 cups low-sodium chicken broth
2 cups quinoa, rinsed and drained
1 tablespoon coconut oil, divided
1 large boneless, skinless chicken breast, cut into thin strips
¾ cup shredded cabbage
½ cup edamame
¼ cup diced broccoli stems
2 carrots, cut into matchsticks
2 green onions, chopped
3 eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons chopped fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
½ cup salted peanuts, chopped
3 tablespoons chopped fresh cilantro

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g

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