Enjoy this vegan and gluten-free Thai Salad. Tossed with pineapple, carrots, and bell peppers and dressed with Spicy Peanut Sauce for a wholesome and satisfying meal that everyone will love.
Not only is this salad packed with nutrient-dense foods that will leave you feeling great, but this salad is also SUPER EASY to make. It can be made in just about 20 minutes for a wholesome and hearty midday meal. Inspired by mydarlingvegan.com
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 482
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 164mg7%
- Potassium 925mg27%
- Total Carbohydrate 62g21%
- Dietary Fiber 8g32%
- Sugars 28g
- Protein 15g30%
- Vitamin C 60%
- Vitamin K 93%
- Vitamin B6 53%
- Folate 59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.
While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.
In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.
When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.
Serving and Storing – This is a big salad. On its own, it is enough for 4 servings. It will serve 6-8 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
Make in Advance – You can make the salad dressing up to 5 days in advance. Store it in an airtight container in the refrigerator until ready to use. The rest of the salad can be made up to 4 hours in advance for optimal freshness.
Ingredients
Directions
Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.
While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.
In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.
When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.
Serving and Storing – This is a big salad. On its own, it is enough for 4 servings. It will serve 6-8 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
Make in Advance – You can make the salad dressing up to 5 days in advance. Store it in an airtight container in the refrigerator until ready to use. The rest of the salad can be made up to 4 hours in advance for optimal freshness.
