Thai Quinoa Salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
Quinoa Salad
- 1/2 Cup Quinoa
- 10 Cherry Tomatoes
- 1 Medium Carrot
- 3/4 Cup Purple Cabbage
- 1/4 Cup Coriander
- 1/4 Cup Roasted Peanuts
- 1 Green Onion (Optional)
Peanut Sauce
- 1/2 Cup Quinoa
- 10 Cherry Tomatoes
- 1 Medium Carrot
- 3/4 Cup Purple Cabbage
- 1/4 Cup Coriander
- 1/4 Cup Roasted Peanuts
- 1 Green Onion (Optional)
- 1/4 Cup Smooth Peanut Butter
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp White Vinegar
- 1 Tbsp Grated Ginger (with its juices)
- Juice of 1/2 Lemon
- 1/4 Tsp Salt
- 1.5 Tsp Sesame Oil
Method
- STEP 1In a bowl, add the 1/4th cup quinoa with enough cold water to cover the grains and let it sit for 5 minutes.
- STEP 2Rinse under running water for 30 seconds.
- STEP 3In a saucepan, add in 3/4th cup water, 1/4 tsp salt and the rinsed quinoa. Bring this to a boil, usually happens in 2-3 minutes.
- STEP 4Reduce the flame once it starts to boil, cover the saucepan with a lid and let the quinoa simmer. This usually takes about 15-20 minutes, so keep a constant check. It should be fluffy not mushy.
- STEP 5Once done, fluff it up with a fork and let it cool while you prepare other ingredients.
- STEP 6Half the cherry tomatoes, julienne the carrots, coriander and purple cabbage, crush the roasted peanuts and mix into the quinoa, once cooled.
- STEP 7In another mixing bowl, add in all the ingredients mentioned in the recipe to make the peanut sauce and give it a good mix, till well incorporated.
- STEP 8Finally, add the peanut sauce into the quinoa salad and garnish with crushed peanuts, coriander and a lemon wedge. Enjoy!
