CRUNCHY QUINOA THAI INSPIRED SALAD

Who says salads have to be boring? Well, I’m introducing to you an awesome salad, which is the opposite of boring. The smell and taste will remind you of Thai flavours which many of us love! It’s fresh, tangy, nutty, with a bit of sweetness. It’s very healthy, nutritious and most importantly it’s delicious!

The salad dressing is peanut butter based, which gives the depth and earthiness to the flavour. The veggies used is crunchy which compliments the creamy dressing so well.

This is unlike your usual green leafy salad where you get hungry again in about an hour later after eating. Because it contains quite some protein from the quinoa and peanut based sauce, it’s truly a wholesome salad! 

It’s one of my favourite salads that I like to make at home or make it in advance to take it to work! I totally recommend you to in giving this recipe a try! 

-Ari Yori

CRUNCHY QUINOA THAI INSPIRED SALAD RECIPE

prep time: 15-20 minutes

cooking time: 15 minutes

portion: 3 servings as a main entree

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INGREDIENTS

Salad:

1/2 cup (95g) uncooked quinoa

1 cup (235ml) water

large pinch vegetable stock cube

2 cups (200g) red cabbage, shredded or cut thinly

1/2 cup (60g) yellow or red bell pepper, cut thinly

1 large carrot, long thin slices or grated

1/2 cup (85g) sugar snap peas. cut thinly

1 green onion, sliced thinly

big handful fresh cilantro, finely chopped

1/3 cup (100g) roasted peanuts, chopped

Dressing:

1/4 cup (70g) peanut butter, pure no added sugar

1 tsp (3g) ginger, grated

1 tbsp (15g) rice vinegar (apple vinegar substitute)

3 tbsp (36g) soy sauce

1 tbsp (17g) maple syrup

1 tsp (5g) sesame oil

2-3 fresh lime juice

1/4 tsp or a pinch of red chilli flakes

DIRECTIONS

1. Wash your uncooked quinoa in a mesh strainer with cold water to remove any bitter flavor.

2. In a medium sized pot, add the water, the washed quinoa and a large pinch of vegetable stock cube. Cook over low heat uncovered until the water has completely absorbed by the quinoa. Remove it from heat and gently mix the cooked quinoa with a fork and let it cool down.

3. In a large bowl, add in all of your cut vegetables and most of the peanuts and mix well. Add in the cooled quinoa and let it sit as you make your dressing.

4. In a small bowl add the peanut butter, ginger, vinegar, soy sauce, sesame oil, lime juice, red chilli flakes and mix well until you reach a creamy consistency. Give the dressing a taste and add your desired amount of lime juice and chilli flakes.

5. Pour the dressing into the vegetable bowl and gently mix with the veggies until well combined. Add salt and pepper to taste.

6. Plate your salad and garnish with your remaining crushed peanuts.

PRO TIPS

• Do not overcook the quinoa!