High protein vegan Thai quinoa salad bowl
This refreshing salad bowl combines fluffy quinoa with colorful vegetables, edamame or chickpeas for protein, and a rich peanut-lime dressing. It’s balanced, nutrient-dense, and perfect for meal High-Protein Vegan Thai Quinoa Salad Bowl
⏳Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the quinoa base:
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the salad:
1 cup shelled edamame (or chickpeas for variation)
1 cup shredded red cabbage
1 large carrot, grated or julienned
1 red bell pepper, thinly sliced
1 small cucumber, diced
2 tbsp chopped green onions
2 tbsp chopped fresh cilantro or mint
2 tbsp roasted peanuts or cashews (for crunch)
For the creamy Thai peanut-lime dressing:
3 tbsp natural peanut butter (or almond butter)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp maple syrup or honey (if not strictly vegan)
1 ½ tbsp fresh lime juice
1 tsp rice vinegar
½ tsp grated ginger
1 small garlic clove, minced
2–3 tbsp warm water (to thin consistency)
Optional: ¼ tsp chili flakes or sriracha for heat
Instructions
Step 1: Cook the Quinoa
1. In a saucepan, bring water or broth to a boil.
2. Add quinoa and a pinch of salt.
3. Cover and simmer for 12–15 minutes, until fluffy and liquid is absorbed.
4. Let it cool slightly.
Step 2: Prepare the Dressing
1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, ginger, garlic, and chili flakes (if using).
2. Add warm water a little at a time until creamy and pourable.
Step 3: Combine the Salad
1. In a large bowl, add cooked quinoa, edamame, cabbage, carrot, bell pepper, cucumber, green onions, and herbs.
2. Pour over the peanut-lime dressing and toss gently to coat.
3. Top with roasted peanuts or cashews for crunch.
Step 4: Serve
Serve at room temperature or chilled. Perfect as a complete meal or side dish.
Notes & Tips
Protein boost: Add tofu cubes, tempeh, or hemp seeds for extra protein.
Nut-free version: Use sunflower seed butter or tahini instead of peanut butter.
Meal prep tip: Store dressing separately and toss before serving to keep veggies crisp.
Extra flavor: Add mango cubes or avocado slices for a sweet and creamy contrast.
Frequently Asked Questions FAQ
Q: How much protein does this provide?
Each serving (with edamame and quinoa) has around 22–25 g of plant-based protein.
Q: Can I use brown rice or couscous instead of quinoa?
Yes, quinoa is best for protein, but rice or millet also work.
Q: How long can I store it?
It keeps well in the fridge for up to 3 days.
⚡ Nutritional Information
Calories: 460 kcal
Protein: 24 g
Carbs: 40 g
Fat: 20 g
Fiber: 8 g
