This Thai Quinoa Salad with Peanut Sauce is one of my favorites, and it’s just as good every time I make it. Yummy!!!
With the new year, I’ve made a commitment to eat out as little as possible. Craving Thai AND something easy, this was the perfect dish. Fortunately, this dish requires ingredients I keep in stock, minus the creamy peanut butter. Having everything in stock is always a plus. If you don’t have things in stock, it’s a good reason to work on your inventory of spices, oils, vinegars, etc.
If you make a lot of Asian dishes, you’ll likely have many, if not all, the sauce ingredients on hand. If not, they are worth the purchase. You will be able to use them in many dishes, and they should last a while.
When it comes to the veggies, make it your own. Keep in mind you’re going to toss them with peanut sauce, but you can add as many or as few as you want. I recommend making extra sauce if you decide to add lots of veggies or if you plan to store it in the refrigerator for a day or two. It is likely to get a little dry when stored.
- Real Food S
FROM OUR KITCHEN
- Quinoa. People often ask how I get my protein, and quinoa is always in my answer. It’s a complete, plant-based protein, and in my opinion is a miracle food. It’s technically a seed and is gluten-free, so it’s great for those who are sensitive and allergic to gluten!
- Broccoli. I feel like we should eat broccoli every chance we get. I don’t’ think I eat enough, so one of my 2019 goals is to add it anytime I can. Blanching it is the best!!!
- Bell Peppers. This recipe calls for three, and you can use any color(s) you want and feel great about it. All bell peppers have an extremely high concentration of antioxidants and each are superstars in their own way. For this, I used three red to add more color.
- Carrots. I love the health benefits of carrots, but the crunchy texture and vibrant color make them fun in this dish.
- Snow Peas. Same as with the carrots, I love the crisp and thin texture of the snow peas mixed with the quinoa. The icing on the cake is that these little guys are full of nutrients as well. This legume provides fiber, protein, vitamin A and C, iron, potassium, magnesium, folic acid, and antioxidants. They may help with inflammation, resolving digestive issues naturally, preventing eye diseases, and more. Who knew???
- Sauce pan (for quinoa)
- Sauce pan (for broccoli)
- Cutting board (for veggies)
- Knife (for veggies)
- Whisk OR Blender (for sauce)
- Small mixing bowl (for sauce)
- Large mixing bowl (for the salad)
- 1 cup uncooked quinoa (+2 cups of water)
- 3 or 4 cups of broccoli or small head (small even pieces)
- 2 or 3 red bell peppers (julienned2-ish) 😉
- 1 cup carrots (shredded or julienned)
- 1 cup snow peas (ends cut then cut in squares)
- 4 green onions chopped (3 in salad, 1 for garnish)
- 1/2 teaspoon of pink salt (more to taste)
- 1/4 cup creamy natural peanut butter (or nut butter)
- 1/4 cup coconut milk (can is BEST)
- 2 Tablespoons of coconut aminos
- 1 Tablespoon of maple
- 1 Tablespoon of rice vinegar
- 1/2 Tablespoon of toasted sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Cook quinoa according to package and then allow to cool.
- Blanch broccoli
- After quinoa is started, blanch the broccoli in a medium sauce pan.
- Place broccoli in a 1/2” of boiling water for 3 minutes.
- Stir halfway through to allow broccoli to cook evenly.
- Immediately remove broccoli from heat and drain (I used a strainer)
- Rinse broccoli under very cold water until cold
- Set aside
- Prepare Veggies as indicated in ingredient list
- Make Peanut Sauce in a small mixing bowl.
- Whisk all the ingredients together with a whisk (or fork)
- Combine quinoa, veggies, and salt and toss thoroughly.
- Add peanut sauce and toss thoroughly.
- Enjoy! (or store in refrigerator and serve cold!)
1Blanching is briefly boiling and then plunging into ice water or running under cold water to stop the cooking.
2Julienned is cutting food into thin strips, similar to match sticks.
HAPPY & HEALTHY