Spicy Coconut Quinoa Thai Salad

 In Lunch, Dinner, Vegan, Vegetarian, Gluten Free

Dressing –

3 cloves garlic, peeled

1/8 cup minced ginger

3 tsp braggs aminos

2 tbsp rice vinegar

1/2 tbsp raw unpasteurized honey (vegan sub with maple or date syrup)

1 tbsp sesame oil

1/2 tbsp fresh lemongrass or paste

juice of 2 fresh limes

1 tbsp organic crunchy peanut butter

1/4 Cup coconut milk (divided)

Salad –

1/2 cup rainbow quinoa (boiled)

2 cups baby kale 1/2 cup purple cabbage (shredded)

2 bell peppers, rainbow

1/2 cup cilantro leaves

3 green onions

1-2 spicy Thai red chili peppers

1/4 cup cashews or peanuts


1. Puree all the dressing ingredients in a food processor until smooth.

2. Boil quinoa for 8-12 minutes until tender. Allow to cool.

3. Prepare veggies: lightly sautéing kale in 1/8 cup coconut milk for 3-5 minutes. Slice and dice all other veggies.

4. Toss the sautéed kale with all other veggies, mix in with quinoa and top with cashews/peanuts together until well combined.

5. Drizzle with the dressing, toss and serve!


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