Lunch

Rainbow Thai Salad with Quinoa is for Lunch.

Rainbow Thai Salad with Quinoa takes 20 minutes to prepare.

Rainbow Thai Salad with Quinoa takes 10 minutes to cook.

Rainbow Thai Salad with Quinoa makes 6 servings.

The ingredients for Rainbow Thai Salad with Quinoa are:

1 head, small (about 4-1/2" dia) Cabbage, fresh
3 large (7-1/4" to 8-1/2" long) Carrots, raw
.5 cup, chopped Scallions, raw
2 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
200 grams Cilantro, raw
4 cup Quinoa
2 tbsp Lime Juice, juice of 1 lime
2 tbsp Simply Jif Peanut Butter
.5 1tsp Sesame Oil
.5 tsp Ginger Root
1.5 tbsp Soy Sauce
1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
.75 tbsp Honey

Here is how you make Rainbow Thai Salad with Quinoa:

Cook Quinoa according to package directions; let cool. Chop first five ingredients and put in bowl. Measure last seven ingredients into a microwaveable, heat-safe bowl and microwave for 30 seconds, then whisk to combine. Add cooled quinoa and dressing to bowl and mix well.Serving Size: Makes 6, 3-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user METALBABE.

The nutritional information for Rainbow Thai Salad with Quinoa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.3

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 285.2 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 8.2 g
• Protein: 8.8 g

Rainbow Thai Salad with Quinoa is Asian cuisine.

The dietary needs meet for Rainbow Thai Salad with Quinoa is Vegetarian