Thai Salad with Sesame Peanut Sauce

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
Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine Thai
Servings 4 people
Calories 478 kcal

Equipment

  • small pot with a lid
  • small blender

Ingredients
  

  • 1/2  cup  uncooked quinoa
  • 1/2  large red bell pepper sliced thin
  • large carrot shaved or sliced thin
  • 1  cup  fresh pineapple chopped
  • cup  kale loosely packed
  • 3/4  cup  edamame
  • 1/2  cup  roasted cashews
  • 1/4  cup  basil chopped
  • tbsp cilantro
  • 3-4  green onions diced
  • 1  batch  Thai Peanut Sauce

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.

Notes

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.