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Raw Veggie Quinoa Salad with Thai Peanut Sauce

What a delicious way to eat your veggies! The slightly spicy & creamy peanut sauce, the crunch of fresh raw vegetables, the nutty earthy quinoa – YUM, YUM, YUM!
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Veggie Quinoa Salad in blue bowl with avocado and cilantro
Prep Time:35 minutes
Total Time:35 minutes
Servings: 5

Ingredients

Peanut Sauce

  • ¼ Cup peanut butter
  • ¼ Cup +2 Tablespoons coconut milk
  • 1 Tablespoon Thai red curry paste
  • ½ Tablespoon sriracha
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • ½ Tablespoon toasted sesame oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1½ Tablespoons water

Salad

  • ½ can chickpeas drained (about ¾ C)
  • 1 Cup cooked quinoa
  • 2 carrots shredded
  • 1 red bell pepper diced
  • 2 ounces snow peas sliced short ways in slightly less than ½” pieces
  • 2 green onions sliced
  • ½ Cup frozen shelled edamame steamed, drained, & cooled
  • 1 bunch cilantro (about 1½ cups of leaves) wash leaves and dice (reserve a few sprigs for garnish)
  • 2 Tablespoons toasted sesame seeds
  • ¼ Cup +2 Tablespoons chopped cashews
  • ½ Tablespoon dried Thai curry spices can use ½ T crushed red pepper flakes if unable to find
  • 1 avocado sliced (don’t mix into salad)

Instructions

  • If you haven’t done so, cook, drain, and cool quinoa and steam, drain, and cool edamame. Set aside.
  • Make sauce: Add all sauce ingredients into a microwave safe bowl. Heat 30 sec. in microwave and whisk until blended. Set aside.
  • Rinse and drain chickpeas and add to large bowl. Toss about ¼ C sauce into chickpeas. Set aside.
  • Add remaining sauce, cooked quinoa, and remaining salad ingredients, except avocado, to bowl. Toss to evenly mix.
  • To serve: add sliced avocado to each serving and sprigs of cilantro

Notes

  • Serve as soon as it’s prepared or serve chilled to intensify the flavors and textures.
  • This can be served as a side or veggie appetizer, but it also makes a great a meal all by itself.
  • Leftovers are delicious! I like to eat them for a veggie-packed breakfast.
  • This is also a great side to take to summer potlucks and BBQs – just add the avocado right before serving.
  • Make sure your peanut butter is just peanuts (no added oils, sugars, or sugar substitutes).
Preferred ingredients - Coconut Milk: Native Forest Simple Coconut Milk

Nutrition

Serving: 1serving | Calories: 509kcal | Carbohydrates: 32.5g | Protein: 14g | Fat: 35.9g | Saturated Fat: 9.7g | Sodium: 394mg | Potassium: 484mg | Fiber: 7.2g | Sugar: 8.5g | Calcium: 79mg | Iron: 4mg
Calories: 509kcal
Author: Emily Haygood