Quinoa Thai Peanut Salad

This salad is healthy, and it tastes as good as it looks. It’s tossed in a flavorful peanut Thai dressing and topped with crushed peanuts, cilantro, and sesame seeds. Serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal.

INGREDIENTS

For the Salad:

  • ½ cup quinoa, uncooked
  • 1 cup of water
  • 45 cups shredded mix of cabbage (any color), carrots, broccoli slaw
  • 1 cup sliced sugar snap peas
  • 1 red bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ½ cup cilantro, roughly chopped
  • ½ cup dry roasted peanuts, rough chopped + additional for topping
  • 2 tsp. sesame seeds
  • Lime wedges

Dressing:

  • ⅓ cup peanut butter
  • ¼ cup coconut aminos or soy sauce
  • 3 Tbsp. lime juice
  • 2 tsp. rice vinegar
  • 1 ½ tsp. toasted sesame oil
  • 1 tsp. minced fresh ginger (may sub ¼ tsp ground ginger)
  • 1 clove garlic, minced (may sub ½ tsp. garlic powder)
  • ½ tsp. red pepper flakes
  • ½ tsp. sea salt
  • Warm water if needed

    INSTRUCTIONS

    1. Cook quinoa and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set aside to cool.
    2. In a bowl combine the cabbage mix, snap peas, red bell pepper, green onion, cilantro, peanuts, sesame seeds, and cooled quinoa.
    3. For the dressing, combine all of the ingredients and whisk mix together well. If needed, add warm water 1 teaspoon at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the peanut butter used.
    4. Pour dressing over the salad and stir gently to combine.
    5. To serve, top with chopped peanuts, cilantro, and a squeeze of lime juice

     

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