Crunchy Thai Quinoa Salad

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243 CALORIES 41g CARBS 5g FAT 10g PROTEIN
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Quinoa salads are my jam. I love the hearty, protein packed, satisfying edge quinoa brings to just about any salad. It's also a great option when entertaining vegetarian friends. This simple salad combines nutty quinoa with lots of veggies and a Thai dressing made with peanut butter. Just leave out the fish sauce for vegetarians and vegans.
The Recipe
Crunchy Thai Quinoa Salad

Crunchy Thai Quinoa Salad

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1.25 cups rainbow quinoa
  • 5 cups shredded green cabbage
  • 1/4 cup cilantro, chopped
  • 1 U red pepper, chopped
  • 1 U mandarin orange, peeled and chopped
  • 6 U green onions, chopped
  • 2.5 tbsp soy sauce
  • 2.5 tbsp rice vinegar
  • 1.25 tbsp lime juice
  • 5 tsp peanut butter
  • 1.25 tbsp water
  • 1 tsp Sriracha or to taste
  • 1 U Stevia to taste (or 1 tbsp. honey)
  • 1/2 tsp fish sauce (optional)

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Instructions

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1

Cook quinoa according to package directions and let cool.

2

Make the dressing by mixing together the soy sauce, vinegar, lime juice, peanut butter, water, Sriracha, Stevia (honey), and fish sauce.

3

Toss together the cabbage/stir-fry mix, pepper, green onions, orange segments, and quinoa.

4

Add the dressing and toss to coat.

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Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 243
Calories from Fat 50
% Daily Value *
Total Fat 5g
9%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 540mg
23%
Total Carbohydrate 41g
14%
Dietary Fiber 6g
26%
Sugars 6g
Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
2 Comments
On Crunchy Thai Quinoa Salad
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January 28, 2016 - 09:20
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4
Loved the flavors and combo of ingredients! For a bit more protein next time, I'm going to add in some shrimp. Really tasty!
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February 21, 2016 - 19:25
Just made this recipe - it's amazing! I used bagged shredded rainbow salad (carrot, broccoli and cabbage) instead of regular cabbage and tinned mandarin oranges instead of fresh. I'll be eating this for a week - and that's after giving half of it away!! :)
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