Cooked - Thai Peanut Quinoa Salad Recipe

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Thai Peanut Quinoa Salad Recipe

5.0

1 ¼ cups quinoa (rinsed and drained)

2 ¼ cups water (or vegetable broth)

1 tsp. salt (to taste)

1 cup matchstick carrots

1 red bell pepper (finely diced)

¼ head red cabbage (thinly sliced)

¼ cup basil (finely chopped)

¼ cup cilantro (finely chopped)

½ cup peanuts or cashews (salted, coarsely chopped)

⅓ cup peanut butter (creamy)

2 Tbsp. soy sauce (or Tamari)

2 Tbsp. rice vinegar

2 Tbsp. lime juice (freshly squeezed)

2 Tbsp. honey (or pure maple syrup, to taste)

½ tsp. ginger paste (or finely minced fresh garlic)

1 tsp. garlic (finely minced)

1 tsp. sesame oil

½-1 tsp. Sriracha sauce (optional)

¼ cup water

Cook the Quinoa: Add quinoa, water, and salt to a medium-sized pot over high heat and bring to a boil. Reduce heat to low, cover the pot with a lid and cook for 15 minutes. Turn off heat and keep covered for another 10-15 minutes.
Make the Peanut Sauce: Add all of the Thai Peanut Dressing ingredients to a bowl, except for the water, and whisk until smooth. Slowly add in the water, 1 tablespoon at a time, until your desired consistency is reached.
Stir Everything Together: In a large bowl combine cooked quinoa, carrots, bell pepper, cabbage, basil, cilantro, and peanuts. Drizzle dressing over all of it and mix well until combined.
Serve Thai quinoa salad with additional basil, cilantro and coarsely chopped peanuts. Enjoy!

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 120 weeks ago

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