Crunchy Thai Peanut Quinoa Salad
Serves: 4
Total Cook Time: 50
Prep Time: 30
Cook Time: 20
Ingredients
- Salad
- 3/4 cup uncooked quinoa
- 1.5 cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrots
- 1 cup sliced snow peas or sugar snap peas
- 1/2 cup cilantro
- 1/4 cup sliced green onions
- 1/4 cup chopped roasted salted peanuts
- Peanut Sauce
- 1/4 cup smooth peanut butter
- 3 TBSP coconut aminos
- 1 TBSP maple syrup or honey
- 1 TBSP rice vinegar
- 1 tsp toasted sesame oil
- 1 TBSP grated ginger
- 1.5 TBSP lime juice
- Red pepper chili flakes to taste
Instructions
- Rinse and cook quinoa. Remove from heat to cool.
- Meanwhile, make peanut sauce by whisking peanut butter and coconut aminos until smooth (may help to microwave up to 30 sec). Add remaining ingredients and whisk until smooth. Add water to thin mixture as needed.
- Wash and prepare vegetables.
- In large bowl, combine quinoa, cabbage, carrots, peas, cilantro and green. onion.
- Add peanut sauce, toss and combine. Add pinch of salt as needed to taste. Serve and garnish with chopped peanuts.
- Keeps in fridge for 3-4 days, but store peanuts separately.
