Sunday, April 28, 2019

Crunchy Thai Peanut & Quinoa Salad


Crunchy Thai Peanut & Quinoa Salad



This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.

INGREDIENTS

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

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 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes

 Get full Instructions: Click here