This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.
gluten-free, vegetarian, vegan
Thai Peanut Quinoa Salad
1 cup quinoa
2 cups water + your favorite stock situation
2 tsp olive oil
2 mandarin oranges, segmented and chopped
1 large carrot, diced
1/4 cup cilantro, chopped
1 large scallion, chopped
Hand full salted peanuts
6 leaves basil, chopped
1 Tbsp peanut butter
2 Tbsp soy sauce or aminos
1 Tbsp sesame oil
2 Tbsp lime juice
1.5 tsp coconut syrup
1 Tbsp garlic powder
To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.
While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.
In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.
Serves 3-4 with a protein
Gastography 