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Crunchy Thai Quinoa & Veggie Salad

Thrive Carolinas / In The Kitchen  / Crunchy Thai Quinoa & Veggie Salad

Crunchy Thai Quinoa & Veggie Salad

This vegan salad is crunchy, flavorful, and packed with protein with no lettuce required!

Recipe Courtesy: LauraLiveWell


  • 1 c quinoa
  • 2 cups water or broth (I like to use chicken bone broth for extra protein and flavor)
  • 1/2 head of chopped cabbage (purple or green)
  • 1 diced bell pepper (red, yellow, or orange)
  • 1-2 heads of chopped broccoli
  • 1 12 oz bag of shelled edamame
  • 1/4 cup coconut aminos
  • 2 T peanut butter
  • 2 T maple syrup (or honey)
  • 1 lime juiced




  1. Add quinoa and liquid to a medium pot and cook on the stove as directed on the package.
  2. Chop cabbage, bell pepper, and broccoli
  3. Cook edamame as directed on the bag (I buy a frozen bag and either microwave or cook on the stove)
  4. Combine coconut aminos, peanut butter, maple syrup, and juice from lime in a small dish and whisk together. May want to microwave the peanut butter first if it is too hard to mix.
  5. Add the veggies cooked quinoa to a large bowl. Pour on the Thai peanut sauce and mix to combine.
  6. This salad can be eaten immediately and leftovers can be stored in the fridge for about 4-5 days.

You will love this salad because:

  • It can be made ahead of time
  • Great for meal prep
  • Packed with protein
  • Tons of veggies and nutrients
  • Great for cookouts or a crowd
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