This recipe works well for lunch or evening meal. Because of this you can make extra in the evening for lunch the next day – just store the dressing seperately and pour over when lunchtime arrives.
Thai Peanut Quinoa Salad
Ingredients
- 20ml agave nectar
- 40ml low-sodium soy sauce
- 40g good quality peanut butter
- 10g rice vinegar
- 10ml cup fresh lime juice
- 1 ½ cloves garlic, minced
- 1 tsp sesame oil
- ½ tsp ground ginger
- ½ tsp onion powder
- 120g dry quinoa
- 230g red cabbage, shredded
- 150g carrots, chopped into fine matchsticks
- 75g bean sprouts
- cucumber, finely diced
- 1 spring onion, finely chopped
- 25g chopped peanuts, unsalted and unroasted
- 50g fresh coriander
Steps
- Step 1
To prepare the dressing, put all of the ingredients in a food processor and whizz until fully combined and of a puree consistency.
- Step 2
Cook the quinoa according to the directions on the packaging as each brand can vary.
- Step 3
Once the quinoa is cooked, assemble the salad onto each plate using several layers (hint: it is easier to do one layer at a time rather than one plate at a time!) Firstly layer the cooked quinoa, followed by the shredded cabbage and carrots, top with the beansprouts and cucumber. Sprinkle over with the spring onions and peanuts before topping off with a generous drizzle of the dressing.
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By The Healthy Employee
- Servings: 2
- Meals or Courses: Lunch
- Dish Type: Salad
- Special Diet: Dairy FreeGluten freeVeganVegetarian
- Difficulty Level:
- Ratings:
- Created: October 13, 2016
