Thai Quinoa Salad with Ginger Peanut Butter Dressing
By: Vegetarian Ventures
Ingredients
Ginger Peanut Butter Dressing:
1/3 cup peanut butter
3 tablespoons tamari or soy sauce
1 tablespoon lime juice
1 teaspoon freshly grated ginger
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
Pinch of red pepper flakes
Salad:
1 cup uncooked quinoa
1 small head of red cabbage chopped
1 red sweet pepper thinly sliced
1 shredded carrot
1/4 cup chopped cilantro
2 tablespoons chopped chives
chopped peanuts for serving
Directions
Dressing: Whisk together all dressing ingredients in a small bowl until combined. Your final dressing should be easy to drizzle but not watery. If the dressing is too thick, add 1 teaspoon of water at a time until the desired consistency is reached.
Salad: Rinse the quinoa thoroughly. Add two cups of water and quinoa to a medium saucepan and bring to a boil. Once boiling, cover and turn heat down to low. Let simmer for 15 minutes. Remove from heat and let sit for an additional 5 minutes. Uncover and fluff. Set aside to cool.
Once the quinoa is cooled, toss it with cabbage, sweet pepper, carrot, cilantro, and chives. Transfer to a serving dish and drizzle with the dressing. Top with chopped peanuts and serve right away.
Nutrients Per serving
| Calories | 130 |
| Fat | 7 g |
| Trans Fats | 0 g |
| Cholesterol | 0 mg |
| Carbohydrate | 15 g |
| Protein | 5 g |
| Sugar | 6 g |
| Sodium | 590 mg |
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