Fresh Thai Quinoa Salad with Peanut Sauce
Ingredients:
3/4 cup uncooked quinoa
1 1/2 cups red cabbage (shredded)
1 medium carrot
1 red bell pepper
2 green onions
1/3 cup cilantro
1/2 cup cashews (or peanuts, or a combo of both)
Other additions: snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.
For the garlic-ginger peanut sauce:
1/2 cup peanut butter (I use creamy, natural)
2 Tbsp. brown sugar or maple syrup (more/less to taste)
1 1/2 Tbsp. tamari/soy sauce
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic
3/4 tsp. fresh grated ginger, or more to taste
Hot water (to thin to desired consistency)
Optional: red pepper flakes
Directions:
- Rinse and cook the quinoa according to package instructions.*
- Meanwhile, make the peanut sauce: mince garlic and grate ginger. In a mixing bowl, add all ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
- Prepare veggies: thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
- Add cashews (and/or peanuts) and cooked quinoa.
- Add dressing and toss well to combine.
- Top with more nuts or cilantro if desired.
Notes:
I simmer 3/4 cup quinoa in about 1 1/4 cup water or veggie broth covered for about 20 minutes. (I use water for this recipe since it has plenty of other flavor going on, but otherwise I like to use veggie broth to cook my quinoa for a nice flavor boost.)
This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.!
Source : https://www.thegardengrazer.com/2018/04/fresh-thai-quinoa-salad-with-peanut.html
