Fresh Thai Quinoa Salad with Peanut Sauce

Fresh & crunchy Thai Quinoa Salad with an amazing savory garlic-ginger peanut sauce! Packed with nutrition and flavor, this makes a great take-along lunch or make-ahead meal.

3/4 cup uncooked quinoa
1 1/2 cups red cabbage (shredded)
1 medium carrot
1 red bell pepper
2 green onions
1/3 cup cilantro
1/2 cup cashews (or peanuts, or a combo of both)
Other additions: snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.

{For the garlic-ginger peanut sauce}
1/2 cup peanut butter (I use creamy, natural)
2 Tbsp. brown sugar or maple syrup (more/less to taste)
1 1/2 Tbsp. tamari/soy sauce
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic
3/4 tsp. fresh grated ginger, or more to taste
Hot water (to thin to desired consistency)
Optional: red pepper flakes

Rinse and cook the quinoa according to package instructions.*
Meanwhile, make the peanut sauce: mince garlic and grate ginger. In a mixing bowl, add all ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
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