Crunchy Thai Quinoa Salad
WW Points: 4 Purple, 7 Blue, 9 GreenAdapted from recipe at https://simple-veganista.com/crunchy-thai-quinoa-salad/.
Equipment
- Instant Pot
Ingredients
The Quinoa
- 1 cup quinoa
- 1¾ cup water
- 1 tsp garlic powder
- 1 tsp salt
The Salad
- 1 medium red bell pepper (diced)
- 1 medium cucumber (diced)
- 1 cup carrots (diced)
- ¼ head red cabbage (shredded)
- ½ cup cilantro (chopped)
- 14 oz chickpeas (drained and rinsed)
The Sauce
- 4 Tbsp reduced fat peanut butter
- 2 Tbsp honey (use maple syrup for a vegan alternative)
- 1 Tbsp Tamari lite
- 1 Tbsp minced ginger
- 2 Tbsp lime juice
Garnish
- 2 green onions (thinly sliced)
- ¼ cup peanuts (roughly chopped or crushed)
Instructions
Quinoa
- In an instant pot, add quinoa, water, garlic powder, and salt. Seal and set to cook on high pressure for 1 minute. Let slow release for 12-15 minutes. Fluff with a fork and let rest for a few minutes.1 cup quinoa, 1¾ cup water, 1 tsp garlic powder, 1 tsp salt
Dressing
- In a small bowl, whisk together the peanut butter, honey, tamari, ginger, lime juice. Add a little water, 1 tablespoon at a time, as needed to thin. Taste for flavor, season with salt to taste.4 Tbsp reduced fat peanut butter, 2 Tbsp honey, 1 Tbsp Tamari lite, 1 Tbsp minced ginger, 2 Tbsp lime juice
Assemble Salad
- In a large mixing bowl, add the cooked quinoa, chickpeas, bell pepper, cucumber, carrots, cabbage, and cilantro. Drizzle with the peanut butter dressing and toss to combine. Alternatively, toss the quinoa and veggies, and add dressing once plated1 cup quinoa, 1 medium red bell pepper, 1 medium cucumber, 1 cup carrots, ¼ head red cabbage, 14 oz chickpeas, ½ cup cilantro
- Garnish with scallions and chopped/crushed peanuts.2 green onions, ¼ cup peanuts