Thai Peanut and Cilantro Quinoa Salad
You'll love this salad if you are a fan of Thai flavors.
Ingredients
- 1 cup uncooked quinoa
- 1½ cups water
- 2 cups shredded purple (or green) cabbage
- 1 cup grated carrots
- 1 cup snow peas
- ½ cup cilantro, chopped
- ¼ cup green onions, finely sliced
- ¼ cup dry roasted peanuts, chopped
- 1 bunch romaine lettuce
Peanut Sauce
- ¼ cup smooth, reduced-fat peanut butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger root, grated
- ½ lime, juiced (about 1½ tablespoons)
Directions
Rinse the quinoa with water in a fine-mesh strainer. In a medium-sized pot, combine the quinoa and water and bring mixture to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until all water is absorbed. Fluff quinoa with a fork and set aside. Prepare the peanut sauce by whisking together the peanut butter and soy sauce until smooth. Add the remaining sauce ingredients and whisk until smooth.
If the mixture seems too thick, add a little water to thin it out. In a large serving bowl, combine the cooked quinoa, cabbage, carrots, snow peas, cilantro and green onions; toss to combine. Top with peanut sauce and toss to combine. Rinse romaine lettuce and tear into servings. Layer serving dishes with romaine lettuce and place quinoa mixture on top. Garnish with peanuts, if desired.
