Meal Plan


Thai Quinoa Salad
Yield 5
Author Ayla Kavanagh

Thai Quinoa Salad

This salad is perfect for lunch/dinner or a side. We added arugula and chicken. You could even add some grated summer squash and zucchini.



  1. In a medium saucepan over high heat, bring quinoa and 1 1/2 cups water to a boil. Reduce to a simmer, cover and cook fro 15 minutes or until the water has been absorbed. Transfer to a large bowl and fluff with a fork.
  2. Blend the olive oil through honey in a jar or bowl
  3. When the quinoa is cool add all of the vegetables, dressing and stir together.
  4. Top with peanuts if using and chill in fridge for at least an hour to blend flavors.
  5. This will stay fresh for 5 days, in the fridge.


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