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Recipe

THAI QUINOA SALAD

Serves:6

Serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Ingredients

  • Salad:
    2 cups quinoa
    4 cups vegetable broth
    1 1/2 cups shredded red cabbage
    1 cup carrots, julienned (matchsticks)
    1/2 cup cilantro, chopped
    4 Thai basil, minced
    1/2 cup green onion, cut at a bias
    1/2 cup dry roasted unsalted peanuts, chopped
    4 lime wedges for garnish

    Dressing:
    Lime juice, 2 limes
    1/4 cup all natural creamy peanut butter
    3 tbsp tamari
    2 tbsp honey
    1 tsp toasted sesame oil
    1 tsp olive oil
    Water to thin

Preparation

  • Place 2 cups of quinoa and 4 cups of broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.

    In a medium bowl,combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
    In a blender, combine ingredients for dressing and mix until creamy.
    Add water to thin,if necessary.
    To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine.
    Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.
Print Recipe
on The World Cuisine
 
 

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