Description
This Crunchy Thai Peanut & Quinoa Salad is a vibrant and nutritious dish featuring fluffy quinoa, colorful shredded cabbage, crisp snow peas, and a creamy peanut sauce bursting with Asian-inspired flavors. Perfect as a light lunch or a satisfying side, it combines crunchy textures and tangy, savory notes for a delicious and healthy meal.
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 (can use 2 teaspoons for stronger ginger flavor)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under running water using a fine mesh colander. In a medium pot, combine the rinsed quinoa and 1 ½ cups of water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until the water is fully absorbed, about 10 to 15 minutes. Remove from heat, cover, and let it rest for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
- Prepare the peanut sauce: In a bowl, whisk together the peanut butter and tamari until smooth. If thick, microwave for up to 30 seconds to loosen. Add the maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk until fully combined and smooth. If the sauce is too thick for tossing, thin with a little water as needed.
- Assemble the salad: In a large serving bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Toss well to mix the ingredients evenly. Pour the peanut sauce over the salad and toss again thoroughly to coat all ingredients with the sauce. Taste and add a pinch of salt if needed, then toss once more.
- Serve and garnish: Divide the salad into individual bowls. Top each serving with the chopped roasted peanuts for an added crunch. Serve immediately or refrigerate for later use.
- Storage tips: Store the salad covered in the refrigerator for up to 4 days. To keep the peanuts from getting soggy, keep them separate and add just before serving.
Notes
- The quinoa can be substituted with millet for a different grain texture.
- If you prefer a spicier salad, increase the pinch of red pepper flakes or add a dash of chili sauce.
- Using fresh ginger enhances the brightness of the peanut sauce, but ground ginger can be used in a pinch.
- Maple syrup is a vegan-friendly sweetener; honey can be used if not strictly vegan.
- To make this salad gluten free, ensure tamari or soy sauce used is gluten free.
- Store peanuts separately from the salad to maintain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
