Crunchy Thai Peanut & Quinoa Salad
Ingredients
The salad
-
¾
cup
uncooked quinoa or millet
-
1½
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)
The 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
-
½
lime
juiced (about 1½ tablespoons)
-
a pinch
of red pepper flakes
Instructions
- Rinse the quinoa in a colander and combine it with water in a pot.
- Bring to a boil, then reduce heat and simmer until the water is absorbed.
- Remove from heat, cover, and let it rest for 5 minutes before fluffing with a fork.
- Meanwhile, whisk together the peanut butter and tamari until smooth, then add the remaining sauce ingredients and mix well.
- In a large bowl, combine the cooked quinoa, cabbage, carrot, snow peas, cilantro, and green onion.
- Pour the peanut sauce over the salad and toss to coat everything evenly.
- Taste and adjust seasoning with salt if necessary.
- Serve garnished with chopped peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
340
Total fat
18g
Total carbohydrates
36g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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