Thai Quinoa and Peanut Salad: a light and delicious summer recipe you’ll want to make all year long!
Y’all know by know that I’m not a ‘salad girl.’ I want hearty. I want savory. I want crunchy. I usually want a burger. But this salad is light enough to be a summer staple and filling enough to be the main meal. The star ingredients? Peanut butter and peanuts, 2 of my favorite things!
There’s no wrong way to build this dish– just choose your favorite grain for the base of the bowl — I used quinoa. It’s gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It’s also high in fiber, magnesium, iron– and it’ll keep you fuller longer than some boring old iceberg lettuce salad!
Quinoa will really take on whatever it is you mix with it, so I made a sauce to fold into the quinoa as well as a creamy peanut dressing. If the peanut dressing is too thick for your preference, just add a little water or coconut milk to thin it out. Don’t get freaked out (or grossed out) by the fish sauce ingredient. I promise you, even if you don’t like seafood, this sauce is the BOSS. The combination of fish sauce with lime juice, brown sugar, garlic and chiles is really phenomenal.
Topping the salad with all of these fresh ingredients really makes it come to life with texture and flavor! I love the combo of the shredded cabbage, matchstick carrots, edamame, jalapeno and red pepper, but feel free to add whatever you like.
When I’m serving this for dinner, sometimes I cut up a rotisserie chicken and throw it on top!
I’m very excited to be demo’ing this recipe at the Southern Peanut Growers Conference this week in Panama City, Florida. Stay tuned for a luscious peanut inspired dessert recipe coming to Parker’s Plate on Thursday!