Spicy Thai Quinoa Salad

A few years ago, sweetgreen took my favorite salad off the menu, and it’s never hit the same since. The Spicy Thai Salad had it all: crisp romaine, sesame tofu, loads of fresh herbs, and that unforgettable Spicy Cashew Dressing (thankfully, still around!). This quinoa salad is my tribute to that beloved dish, a fresh, tangy, and filling remix that brings all the flavor I’ve been missing.

Ingredients

Base:

• 1 cup quinoa

• ½ cup red cabbage, roughly chopped

• 1 can corn, drained and rinsed

• ¼ cup basil, roughly chopped or minced

• 2 T mint, roughly chopped or minced

• ½ bunch cilantro, minced 

• Juice from ½ lime

Tempeh:

• 1 block tempeh, cubed

• 2 t sesame oil

• ¼ t garlic powder

Spicy Sunflower Seeds:

• ¼ cup sunflower seeds

• 1 t avocado oil

• ¼ chili powder

• ¼ garlic powder

• Juice from one lime wedge

Dressing:

• 1 cup cashews

• ½ bunch cilantro

• 1 t fresh ginger

• 2-3 garlic cloves

• 2 T rice vinegar

• 2 T maple syrup

• 1 T sesame oil

• ¼ t salt

• ½ t red chili flakes

• Juice from ½ lime

• ¼ cup water

Directions

1. Cook quinoa according to package instructions. Be sure to rinse thoroughly before cooking. Fluff with a fork and let cool when finished.

2. Cube the tempeh and toss with oil and seasonings. Bake or air fry at 425°F for 20-25 minutes, flipping halfway. 

3. In a small pan over medium to high heat, add oil, sunflower seeds, and seasonings. Toss to combine and let toast for 3-5 minutes, stirring frequently to prevent burning. Take off heat and add lime juice. 

4. Prep the rest of the veggies for the bowl. Add water in small increments until you get to your desired consistency. 

5. Make the dressing. Either pre-soak cashews for at least 2 hours or boil them for 10-15 minutes until soft. Blend all dressing ingredients until smooth. 

6. To a large bowl, combine cooked quinoa, prepped veggies, tempeh, spicy sunflower seeds, and dressing. Toss to combine. 

7. Serve warm or cold.