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Crunchy Thai Peanut & Quinoa Salad

Crunchy Thai Peanut & Quinoa Salad

A vibrant Thai-flavored salad with quinoa, carrots, cabbage, and a delicious peanut sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Salad
Cuisine Thai
Servings 4 salads
Calories 320 kcal

Equipment

  • fine mesh colander
  • medium-sized pot
  • Whisk
  • Large serving bowl

Ingredients
  

Salad

  • 0.75 cup uncooked quinoa or millet
  • 1.5 cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas or sugar snap peas
  • 0.5 cup chopped cilantro
  • 0.25 cup thinly sliced green onion
  • 0.25 cup chopped roasted and salted peanuts for garnish

Peanut sauce

  • 0.25 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 (2 teaspoons if preferred)
  • 0.5 lime juiced (about 1 ½ tablespoons)
  • red pepper flakes to taste

Instructions
 

Cooking Instructions

  • 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 to a gentle boil over medium heat, then reduce heat and simmer until water is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.
  • Whisk together the peanut butter and tamari until smooth. Add remaining peanut sauce ingredients and whisk until smooth. If too thick, whisk in a bit of water.
  • In a large serving bowl, combine the cooked quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in peanut sauce and toss again until lightly coated. Season with salt to taste.
  • Divide into bowls and garnish with peanuts. Salad keeps well refrigerated for about 4 days.

Notes

Make it vegan by using maple syrup instead of honey. Use certified gluten-free tamari for gluten-free option.

Nutrition

Serving: 1saladCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 40mgCalcium: 60mgIron: 2.5mg
Keyword gluten free, healthy, peanut, quinoa, salad, vegan
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