Thai Quinoa Salad

Here’s a delicious vegan dinner that you can throw together for a Meatless Monday or for any other day of the week that calls for a quick, easy, delicious, filling and low-calorie meal.

The base of this salad is quinoa, which is a mild-flavored gluten-free pseudo-grain that outranks all other grains when it comes to high and easily-digestible protein content. It also outperforms traditional grains with its uniquely rich stores of B-vitamins, antioxidants, fiber, omega-3 and minerals like iron, zinc, magnesium, phosphorous, potassium and calcium. NASA food researchers have stated that quinoa is one of the best single foods capable of supplying nearly all of the essential life-sustaining nutrients.

Toss these high-fiber, anti-oxidant veggies, protein-packed legumes and zesty Thai dressing in with your super food quinoa, and you’ve got yourself a mouth-watering and low-calorie complete meal that is brimming with nutrition and wonderful flavors.


Healthy Weight-Loss Meal for Lunch or Dinner:

Thai Quinoa Salad

1 cup white quinoa

1 red pepper, chopped

1 carrot, peeled and shreddedcucumber-78789_1280

1 cucumber, chopped

1 cup frozen edamame

6 green onions, chopped

2 cups purple cabbage, shredded

½ cup natural peanuts

½ cup cilantro, chopped

¼ cup fresh basil, chopped

For the Thai Dressing:

1 Tbsp extra-virgin olive oil

1 Tbsp sesame oil

4 tsp fish sauce OR for vegan alternative: 2 tsp umeboshi vinegar with 2 tsp soy sauce

Juice of 3 limes

1 Tbsp pure maple syrup or raw honey

1 Tbsp fresh ginger, grated

A squirt of Sriracha sauce or a pinch crushed red pepper flakes, to taste (optional)

Rinse the quinoa under cold water and cook according to package directions. Steam the edamame according to package directions.

Whisk together all of the salad dressing ingredients in a glass bowl or jar and allow it to rest on the counter for a few minutes to infuse.

Combine the quinoa, edamame and vegetables in a large bowl. Pour in the dressing and toss to combine well. Sprinkle over with the cilantro, basil and chopped peanuts. Serve.


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