Freshcepies

Crunchy Thai Peanut & Quinoa Salad

Name: Crunchy Thai Peanut & Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: ¾ cup uncooked quinoa or millet; 1 ½ cups water; 2 cups shredded purple cabbage; 1 cup grated carrot; 1 cup thinly sliced snow peas or sugar snap peas; ½ cup chopped cilantro; ¼ cup thinly sliced green onion; ¼ cup chopped roasted and salted peanuts, for garnish; ¼ 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 (I love ginger so I used 2 teaspoons); ½ lime, juiced (about 1 ½ tablespoons); Pinch of red pepper flakes

4 servings

porcijos

20 minutes

aktyvus laikas

40 minutes

bendras laikas

Pradėti Gaminti

Ingredientai

¾ cup uncooked quinoa or millet

1 ½ cups water

2 cups shredded purple cabbage

1 cup grated carrot

1 cup thinly sliced snow peas or sugar snap peas

½ cup chopped cilantro

¼ cup thinly sliced green onion

¼ cup chopped roasted and salted peanuts, for garnish

¼ 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 (I love ginger so I used 2 teaspoons)

½ lime, juiced (about 1 ½ tablespoons)

Pinch of red pepper flakes

Nurodymai

Cook the quinoa: First, 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 the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)

Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.

This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

Mityba

Porcijos Dydis

1 salad

Kalorijos

336

Bendras Riebalų Kiekis

16.1 g

Sočiųjų Riebalų Kiekis

2.8 g

Nesotieji Riebalai

Transriebalai

0 g

Cholesterolis

0 mg

Natris

666.8 mg

Bendri Angliavandeniai

37.6 g

Maistinė Skaidula

6 g

Bendras Cukraus Kiekis

8.9 g

Baltymai

13.2 g