- ½ cup uncooked quinoa
- ½ large red bell pepper sliced thin
- 1 large carrot shaved or sliced thin
- 1 cup fresh pineapple chopped
- 2 cup kale, loosely packed
- ¾ cup edamame
- ½ cup roasted cashews
- ¼ cup basil chopped
- 2 tablespoon cilantro
- 3-4 green onions diced
- 1 batch Thai Peanut Sauce
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. Serve salad with Thai Green or Red Curry or homemade spring rolls. 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.
Calories: 478kcal | Carbohydrates: 29g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Sodium: 656mg | Potassium: 564mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3565IU | Vitamin C: 54.9mg | Calcium: 65mg | Iron: 2.9mg