Print

Thai Quinoa Salad with Peanut Sauce

  • Author: Misty Krug

Description

I love the crunch of all the colorful veggies mixed with the yummy peanut sauce!

Scale

Ingredients

  • 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)

Peanut Sauce

  • 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

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.

Instructions

  1. Cook quinoa according to package and then allow to cool.
  2. Blanch broccoli
    1. After quinoa is started, blanch the broccoli in a medium sauce pan.
    2. Place broccoli in a 1/2” of boiling water for 3 minutes.
    3. Stir halfway through to allow broccoli to cook evenly.
    4. Immediately remove broccoli from heat and drain (I used a strainer)
    5. Rinse broccoli under very cold water until cold
    6. Set aside
  3. Prepare Veggies as indicated in ingredient list
  4. Make Peanut Sauce in a small mixing bowl.
  5. Whisk all the ingredients together with a whisk (or fork)
  6. Combine quinoa, veggies, and salt and toss thoroughly.
  7. Add peanut sauce and toss thoroughly.
  8. Enjoy! (or store in refrigerator and serve cold!)
  • Category: Salad
  • Cuisine: Thai (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)

Keywords: Thai Quinoa Salad with Peanut Sauce

Find it online: https://fuelingwithrealfood.com/thai-quinoa-salad-with-peanut-sauce/