Thai Peanut Quinoa Salad
Ingredients
The salad
-
½
cup
quinoa, uncooked
-
1
cup
water
-
4–5
cups
shredded mix of cabbage, carrots, broccoli slaw
-
1
cup
sliced snap peas
-
1
medium
red bell pepper, thinly sliced
-
6
medium
green onions, thinly sliced
-
½
cup
cilantro, roughly chopped
-
½
cup
dry roasted peanuts, rough chopped
-
2
tsp
sesame seeds
-
as needed
none
lime wedges
The dressing
-
⅓
cup
natural peanut butter
-
¼
cup
coconut aminos
-
3
Tbsp
lime juice
-
2
tsp
rice vinegar
-
1 ½
tsp
toasted sesame oil
-
1
tsp
minced fresh ginger
-
1
clove
garlic, minced
-
½
tsp
red pepper flakes
-
½
tsp
sea salt
-
as needed
none
warm water
Instructions
- Rinse the quinoa in a fine-mesh strainer.
- Combine the rinsed quinoa and water in a small pot, bring to a boil, then reduce heat and simmer until water is absorbed.
- Remove from heat, cover, and let it rest for 5-10 minutes, then fluff with a fork and let cool.
- In a bowl, combine the cabbage mix, snap peas, red bell pepper, green onion, cilantro, peanuts, sesame seeds, and cooled quinoa.
- For the dressing, whisk together all dressing ingredients, adding warm water as needed for consistency.
- Pour the dressing over the salad and stir gently to combine.
- Serve topped with chopped peanuts, cilantro, and lime juice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
270
Total fat
16g
Total carbohydrates
23g
Total protein
10g
Sodium
450mg
Cholesterol
0mg
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