Recipe
THAI QUINOA SALAD
Serves: 6
Preparation time: 10 minutes If they like it, it serves 6 otherwise
Cooking time: 15 minutes
Totaltime: 25 minutes
Ingredients
- Salad:
- 2 cups quinoa
- 4 cups vegetable broth
- 1 1/2 cups shredded red cabbage
- 1 cup carrots, julienned (matchsticks)
- 1/2 cup cilantro, chopped
- 4 Thai basil, minced
- 1/2 cup green onion, cut at a bias
- 1/2 cup dry roasted unsalted peanuts, chopped
- 4 lime wedges for garnish
- Dressing:
- Lime juice, 2 limes
- 1/4 cup all natural creamy peanut butter
- 3 tbsp tamari
- 2 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp olive oil
- Water to thin
Preparation
-
Place 2 cups of quinoa and 4 cups of broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
In a medium bowl,combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin,if necessary.
To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine.
Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.
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