Thai Peanut and Quinoa Salad
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 300 g | Red cabbage | |
| 60 g | Snap peas | |
| 25 g | Scallions | |
| 140 g | Carrots | |
| 1.5 tbsp | Lime juice | |
| 130 g | Quinoa | |
| 8 g | Fresh cilantro | |
| 1 tsp | Ginger | |
| 65 g | Peanut butter | |
| 1 tbsp | Maple syrup | |
| 1 tsp | Sesame oil | |
| 30 g | Peanuts | |
| 3 tbsp | Soy sauce | (reduced salt) |
| 1 tbsp | Rice wine vinegar |
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snap peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Fat:
15.1g
Saturates:
2.6g
Sugars:
8.8g
Protein:
12.7g
Carbs:
37.7g
Fiber:
6g
27.1%
Calories
38.1%
Carbs
14.9%
Protein
37.8%
Fat
24%
Fiber