Rainbow Quinoa Salad with Red Curry Dressing
This Rainbow Quinoa Salad with Red Curry Dressing is colorful, crunchy, and full of hearty, mouth-watering flavors. Packed with wholesome ingredients, this dish is vegan, gluten-free, and oil-free!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: Serves 4 to 6 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Red Curry Dressing:
- 3/4 cup (180 g) full-fat coconut milk
- 1/3 cup (80 g) creamy peanut butter
- 2 tablespoons Thai red curry paste*
- Juice of 1 lime
- 1/2 tablespoon grade A maple syrup (or other sugar of choice)
- 1 clove garlic
- 1/2″ thumb of ginger, peeled
For the Salad:
- 1 cup (175 g) dry quinoa
- 12 ounces (340 g) shelled edamame, defrosted if frozen
- 1/4 head red cabbage, finely shredded
- 2 carrots, peeled and grated or finely chopped
- 1 red bell pepper, thinly sliced
- 1/2 bunch cilantro leaves, chopped
- 1/2 cup (75 g) roasted cashews (or peanuts)
Instructions
- Cook the Quinoa: add the quinoa, 2 cups of water, and a pinch of salt to a medium saucepan over high heat. Once boiling, cover, reduce the heat to medium-low, and cook for 15 minutes. Let sit for 5 minutes before removing the lid and fluffing with a fork; set aside to let cool.
- Make the Dressing: in the meantime, add the coconut milk, peanut butter, red curry paste, maple syrup, lime juice, garlic, and ginger to a high-speed or bullet blender. Process until smooth, 45-60 seconds. If the dressing is too thick for your liking, you can thin it out to taste with extra coconut milk or water.
- Make the Salad: while the quinoa is cooking & cools off, prep the salad ingredients. Add the cooled quinoa, edamame, cabbage, carrots, bell pepper, and cilantro to a large bowl and top with 1 cup (235 ml) of the dressing. Toss until well combined, then top with roasted cashews.
- Serve: divide the salad onto serving plates and top with additional dressing, if desired. Leftovers will keep in the fridge for up to 5 days.
Notes
- Curry Paste: make sure the curry paste you are using is vegan, as some contain seafood. I used the Thai Kitchen brand for this recipe!
- Substitutions: feel free to swap out or add in any of your favorite veggies! You could also replace the edamame with my Crispy Tofu. If you have a nut allergy, replace the peanut butter with sunflower butter, and the toasted nuts with 1/4 cup sesame seeds.
Find it online: https://frommybowl.com/rainbow-quinoa-salad/