By Wendy Zitzman
My, how I love a good quinoa recipe. Not only is it healthy and a much better alternative to rice or pasta, I think it’s absolutely delicious. And when combined with fresh, crunchy vegetables then dressed in a sweet and tangy ginger peanut dressing for just 4 Points per serving, well, it’s downright FABULOUS.
I came across the original version of this recipe at Ambitious Kitchen, and knew I had to try it. But I made some alterations in order to make it more Weight Watchers-friendly and to enhance the flavor a bit.
My version uses a fantastic, low-calorie peanut butter substitute called Better’n Peanut Butter. If you haven’t tried it yet, do yourself a favor and get some! It’s a LOT lower in fat than regular peanut butter and the taste is pretty close. If you don’t have the Better’n Peanut Butter, or don’t want to use it, you can absolutely use regular peanut butter, though it will probably tack on an extra Point or two. Regardless, this Crunchy Thai Quinoa Salad is a must-try.
This delicious Thai-flavored quinoa salad is full of savory tastes and textures. The ginger peanut dressing is absolutely decadent and adds the perfect amount of zest to the quinoa and vegetables. Serve as a side or a main course.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 8
Calories 177 kcal
Ingredients
- 1 cup quinoa - prepared according to package directions
- 1 red bell pepper
- 1 cup red cabbage - shredded
- 1 carrot - shredded
- 1 cup shelled edamame
- 1 cup green onions - diced
- ½ cup cilantro
- ¼ cup Better’n Peanut Butter
- ⅓ cup reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh grated ginger
- 1 tbsp honey
- 2 cloves garlic - minced
- Juice from 1 lime
- Salt and pepper to taste
Instructions
Place cooked quinoa in a large bowl and set aside to cool.
See AlsoPeanut Butter Whiskey Milkshake - Simply Made RecipesSkrewball Peanut Butter Whiskey Recipes and Fall co*cktails25 of the Best Chocolate and Peanut Butter Recipes #GuiltyPleasuresVegan Instant Pot BBQ Meatballs (+ stovetop instructions) — Fried Dandelions — Plant Based Recipes « Fried Dandelions — Plant Based RecipesMeanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
Nutrition
Serving: 0.75 cupCalories: 177 kcal (9%)Carbohydrates: 24 g (8%)Protein: 8 g (16%)Fat: 4.5 g (7%)Fiber: 4 g (17%)
Course: Salad Recipes, Side Dish Recipes
Cuisine: Thai Recipes
Diet: Low Calorie Recipes, Low Fat Recipes, Vegan Recipes
Keyword: Crunchy Thai Quinoa
Main Ingredient: Quinoa Recipes, Vegetable Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.Facebook | Twitter | Instagram | Pinterest
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9 Comments
gr8shoes8 years ago
Why would i ever use fake peanut butter that is mostly sugar, and add additional sugar with the honey; how disgustingly sweet is this recipe if directions are followed to the letter? Why do so many “diet or healthy” recipes add so much sugar when they take out fat? Better a half gram of extra fat than an additional 200 g of sugar.
Rhea8 years ago
This sounds fabulous! I’ll make it this week. One question… on the nutritional info per serving, should the second protein reference (4 g) be fiber instead? :) I get 4 points+ if that is the case. Thanks!
Meagan10 years ago
This salad made me majorly popular at a recent party. Expectations are high for the next time I need to bring a side dish!
Alison10 years ago
One of the most delicious recipes I’ve had. A must try.
Jen11 years ago
This was truly DELICIOUS! Thank you for creating it and sharing it…I’m always on the lookout for Weight Watcher-friendly vegan meals and this is a keeper! My husband and toddler adored it!
julie11 years ago
Is it one cup Quinoa before cooking or one cup already cooked.? Thanks
Jill11 years ago
I used one cup before cooking, it makes about 2 cups cooked. Seemed like the perfect ratio.
Janet11 years ago
Sounds great! Thanks!
Trish11 years ago
Honey is not vegan but could sub agave.
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