Check out the colors in our Thai Quinoa & Kale Salad. We love this one and we think you will too. All you need to do is chop up the fresh vegetables, add some quinoa then pour on the creamy peanut dressing. For the dressing we used natural peanut butter which has no added sugars. This dish is vegan and gluten free. Try this salad with our black beans or any of our other proteins recipes.
Prep time: 10 minutes . Yield: Serves 5
INGREDIENTS
Salad
1 1/2 Cups Quinoa, cooked
6 Oz Kale, chopped
1 Cup Red cabbage, shredded
1 Cup Carrots, shredded
1 Red Bell pepper, sliced
1/4 Cup Green onions , chopped
1/4 Cup Red onions, chopped
1/2 Cup Cilantro, chopped
1 Cup Edamame
Salad
1 1/2 Cups Quinoa, cooked
6 Oz Kale, chopped
1 Cup Red cabbage, shredded
1 Cup Carrots, shredded
1 Red Bell pepper, sliced
1/4 Cup Green onions , chopped
1/4 Cup Red onions, chopped
1/2 Cup Cilantro, chopped
1 Cup Edamame
Dressing
1/4 cup Natural Peanut Butter
3 Tbsp Reduced Sodium Soy Sauce
2 Tbsp Lime Juice
2 Tsp Grated Ginger
1 Tsp Brown Sugar
1 Tsp Sesame Oil
1 Tsp Olive Oil
1/4 Tsp Red Pepper flakes
Salt & Pepper to taste
Water
METHOD
1. In a large bowl, combine salad ingredients (quinoa, kale, cabbage, carrots, peppers, onions, cilantro and edamame). In a small bowl or using a blender, whisk/blend dressing ingredients until smooth and creamy. Use water to thin dressing to desired thickness.
1. In a large bowl, combine salad ingredients (quinoa, kale, cabbage, carrots, peppers, onions, cilantro and edamame). In a small bowl or using a blender, whisk/blend dressing ingredients until smooth and creamy. Use water to thin dressing to desired thickness.
2. Mix dressing into salad ingredients. Serve
Nutrition per serving: 264 Cals; 29g Carb; 11g Fat; 11g Protein; 7g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
