Description
This Crunchy Thai Peanut & Quinoa Salad is a vibrant and nutritious dish that combines the flavors of quinoa, purple cabbage, carrots, snow peas, and a delicious peanut sauce.
Ingredients
Scale
For the Salad:
- 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
For the Peanut Sauce:
- 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
- 1–2 teaspoons grated fresh ginger
- ½ lime, juiced
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: Rinse the quinoa, then cook in water until absorbed. Fluff with a fork and let cool.
- Make the peanut sauce: Whisk together peanut butter, tamari, and other sauce ingredients until smooth.
- Combine ingredients: In a bowl, mix quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Add peanut sauce and toss to coat.
- Serve: Divide into bowls, garnish with peanuts, and enjoy!
Notes
- This salad can be customized with additional veggies or protein.
- Adjust the spice level by adding more or less red pepper flakes.
- For a gluten-free option, ensure the tamari is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai, Peanut, Quinoa, Salad, Healthy, Vegetarian, Gluten-Free
