Well of course just as it is going out of fashion we decide to finally experience the miraculous grain known as quinoa.
We toasted it before cooking.
Made a yummy dressing that includes ginger and peanut butter.
Shredded colorful veg and herbs.
Gave it a toss.
And another with the dressing.
Topped with some peanuts and..... lunch is served.
Crunchy Thai Peanut
& Quinoa Salad
Yield: 4 servings
This
Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and
quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten
free, and packs well for lunch.
Recipe yields 4 salads.
INGREDIENTS
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for
garnish
Peanut
sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (I love ginger so
I used 2 teaspoons)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
INSTRUCTIONS
- Cook the quinoa: First, rinse the quinoa in a
fine mesh colander under running water. In a medium-sized pot, combine the
rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over
medium heat, then reduce the heat to medium-low and gently simmer the
quinoa until it has absorbed all of the water. Remove the quinoa from
heat, cover the pot and let it rest for 5 minutes. Uncover the pot
and fluff the quinoa with a fork. Set it aside to cool.
- Meanwhile, make the peanut sauce: Whisk together
the peanut butter and tamari until smooth (if this is difficult, microwave
the mixture for up to 30 seconds to loosen it up). Add the remaining
ingredients and whisk until smooth. If the mixture seems too thick to toss
into the salad, whisk in a bit of water to loosen it up (I didn’t need to
do this).
- In a large serving bowl, combine the cooked
quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion.
Toss to combine, then pour in the peanut sauce. Toss again until
everything it lightly coated in sauce. Taste, and if it doesn’t taste
quite amazing yet, add a pinch of salt and toss again. Divide into
individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated,
for about 4 days. If you don’t want your chopped peanuts to get soggy,
store them separately from the rest and garnish just before serving.
