Thai quinoa

By Sara Lynn Cauchon
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Credit: <p>The Social</p>


  • 2 tablespoons soy sauce
  • 1 tablespoon smooth natural peanut butter
  • 1 teaspoon honey
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 cups cooked quinoa
  • 1 red bell pepper
  • 1 cup shredded red cabbage
  • 2 medium carrots, shredded
  • 1/2 cup frozen, shelled edamame, cooked


  1. In a small bowl, whisk together the soy sauce, peanut butter, honey, lime juice, garlic, ginger and red pepper flakes (if using) until well combined.
  2. In a large bowl, mix the quinoa, bell pepper, red cabbage, carrots, and edamame. Pour the dressing over the salad and toss until everything is evenly dressed.
  3. Serve immediately or store in the refrigerator for up to four days.

Simple Swaps:

The quinoa in this dish can easily be swapped for cooked brown rice or rice noodles. To create a peanut-free version of this dish, use tahini in place of the peanut butter.

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