Thai Quinoa and Peanut Salad
A fresh, hearty summer salad with crunchy, savory veggies and an authentic peanut dressing.
  • 3/4cup uncooked quinoa
  • 2cups shredded cabbage
  • 1 red bell pepperdiced
  • 1cup shredded or matchstick carrots
  • 1/2cup cilantro
  • 1/4cup scallions
  • 1/2cup peanutshoney roasted is my favorite
  • 1cup cooked, shelled edamame
  • lime, mint and cilantro for garnish
For the Sauce
  • 3Tb Asian Fish Sauce
  • 3Tb brown sugar
  • 6Tb fresh lime juice
  • 1clove garlic finely grated
  • 6 Thai Chiles thinly slicedor 2 serrano chiles
For the Peanut Dressing
  • 2Tb Asian Fish Sauce
  • 2Tb rice vinegar
  • 6Tb fresh lime juice
  • 2Tb soy sauce or tamari
  • 11 inch fresh ginger, peeled and sliced
  • 5-6Tb creamy peanut butter
  • 1-2Tb brown sugar
  • 2tsp sesame oil
  • pinch cayenne
To cook the Quinoa
  1. : In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make the dressing
  1. Combine all ingredients in a food processor or blender. Set aside.
To make the sauce
  1. Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Let sit for 15 minutes to let the flavor shine.
  2. Next fold in red pepper, cabbage, carrots, cilantro and mint into the quinoa. Add sauce to quinoa. Drizzle entire bowl with dressing.
  3. Garnish with peanuts and green onions. Serve chilled or at room temperature with lime wedges, if desired.

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