I’m all about those recipes that you prep at the beginning of the week and then eat throughout the week.
If you’re like me, you get started on a project and suddenly noon rolls around, you haven’t thought about lunch, and you’re absolutely starving. This recipe is the solution to that issue.
If you’re a fan of thai flavors, crunchy veggies, and a delicious dressings, this is the salad for you—plus the quinoa add a healthy, filling protein to keep you moving.
A few things I love about this recipe:
- Like I mentioned—this recipe is amazing to prep at the beginning of the week for simple lunches on-the-go.
- This salad gets better with age—I’m not kidding. The flavors in the dressing and herbs really are soaked up by the crunchy veggies + quinoa—making the most incredible bowl by day number 5.
- This recipe is made in 1 bowl! No need to make a huge mess in your kitchen with this thai auinoa salad!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
If you love this hearty salad you might also love my sweet potato + sun-dried tomato kale salad, late summer sweet potato salad, late summer salad with tahini dressing, or my green goddess buddha bowls.
One-Bowl Thai Quinoa Salad
If you’re a fan of thai flavors, crunchy veggies, and a delicious dressings, this easy one-bowl quinoa salad is for you!
Yield: 4 large bowls
Materials
For the salad:
- 1 cup dry quinoa
- 2 1/2 cups grated carrots about 3-4 large carrots
- 2 1/2 cups purple cabbage thinly sliced (about 1/2 a small head of cabbage)
- 1/2 cup herbs use a mix or basil, cilantro, mint, and/or parsley
- 2/3 cup sliced green onion
- 1/2 cup roasted peanuts whole or chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/3 cup lime juice
- 2 Tbsp. soy sauce sub tamari, or coconut aminos
- 2 Tbsp. honey sub maple syrup
- 1 Tbsp. sriracha
Instructions
- Cook quinoa according to package directions. Set aside to cook.
- In a large storage container, whisk all dressing ingredients together until smooth.
- To the bowl, add cooked quinoa, carrots, purple cabbage, herbs, and green onion. Stir gently until combined and coated with dressing.
- Cover and chill for at least 2 hours, uncover and serve with peanuts sprinkled on top.
- Leftovers will keep refrigerated in airtight container for up to 5 days.
Notes
Nutrition information is a rough estimate of 1/4 of the entire recipe.
Nutrition
Serving: 1g | Sodium: 553mg | Sugar: 16.3g | Fiber: 10.7g | Calories: 476kcal | Saturated Fat: 3.4g | Fat: 24.5g | Protein: 13.9g | Carbohydrates: 56.3g
