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Thai Quinoa Salad with Truvia Ginger & Lime dressing

A bright, vibrant and tasty Thai Quinoa Salad made with Ginger & Lime Truvia calorie-free dressing. This meal doesn't feel like a salad- it is filling, nutritious and tastes oh so good! Great for a lunch with friends, or to take on the go to work or at BBQ's.

Serving size

N/A

Calories

N/A

Ingredients

  • 150g Quinoa

  • 1⁄2 cucumber (diced)

  • 5 spring onions (washed and diced)

  • 1 red bell pepper (washed and diced)

  • 1 carrot cut finely lengthways

  • 1⁄4 red cabbage, finely shredded

  • 125g Ready to eat Edamame beans

  • 40g roasted cashew nuts (chopped)

  • 1 fresh red chilli very finely sliced (optional)

  • 1 small handful of finely chopped Coriander

  • Lime wedges to serve

GINGER & LIME DRESSING

  • 4 tsp fish sauce

  • 3 limes, juice only

  • 1 1⁄2 Tbsp vegetable oil

  • 1 Tbsp freshly grated ginger

  • 1 tsp sesame oil

  • 1 pinch of dried chilli flakes

  • 1 1⁄2 tsp of Truvia calorie-free sweetener

Directions

  • 1.

    Cook the quinoa according to pack instructions, refresh under cold water and leave to cool slightly.

  • 2.

    Add the cooked quinoa and prepared salad vegetables to a bowl.

  • 3.

    Whisk together all of the dressing ingredients, pour over the salad and gently toss everything together until well coated.

  • 4.

    Transfer to serving plates, scatter over the nuts and coriander and serve with wedges of lime.

Thai Quinoa Salad with Truvia Ginger & Lime dressing

Ingredients

  • 150g Quinoa

  • 1⁄2 cucumber (diced)

  • 5 spring onions (washed and diced)

  • 1 red bell pepper (washed and diced)

  • 1 carrot cut finely lengthways

  • 1⁄4 red cabbage, finely shredded

  • 125g Ready to eat Edamame beans

  • 40g roasted cashew nuts (chopped)

  • 1 fresh red chilli very finely sliced (optional)

  • 1 small handful of finely chopped Coriander

  • Lime wedges to serve

GINGER & LIME DRESSING

  • 4 tsp fish sauce

  • 3 limes, juice only

  • 1 1⁄2 Tbsp vegetable oil

  • 1 Tbsp freshly grated ginger

  • 1 tsp sesame oil

  • 1 pinch of dried chilli flakes

  • 1 1⁄2 tsp of Truvia calorie-free sweetener

Directions

  • 1.  

    Cook the quinoa according to pack instructions, refresh under cold water and leave to cool slightly.

  • 2.  

    Add the cooked quinoa and prepared salad vegetables to a bowl.

  • 3.  

    Whisk together all of the dressing ingredients, pour over the salad and gently toss everything together until well coated.

  • 4.  

    Transfer to serving plates, scatter over the nuts and coriander and serve with wedges of lime.

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