Chopped Thai Peanut Quinoa Salad
Ingredients
Salad
- 1 cup Quinoa uncooked
- 2 cups Water
- 2 cups Purple Cabbage shredded
- 2 cups Carrots shredded
- 1 cup Sugar Snap Peas
- ½ cup Green Onions
- ¼ cup Hemp Seeds
Dressing
- 6 Tbs Peanut Butter can sub any nut butter
- 4 Tbs Coconut Aminos can sub soy sauce
- 1 Lime juiced
- 1 Tbs Rice Wine Vinegar
- ½ inch Fresh Ginger minced
- 1 Garlic Glove minced
Instructions
Quinoa
- To cook quinoa, add 2 cups water and 1 cup quinoa to a medium sauce pan. Bring to a boil.
- Cover, reduce heat to low and let simmer for 13-15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
Dressing
- To make dressing, add peanut butter, coconut aminos, lime, rice wine vinegar, white miso paste (if using), ginger, and garlic to a mixing bowl and whisk together. Add water to thin out to a pourable consistnecy.
Salad
- Next fold in cabbage, carrots, pea pods, green onions and hemp seeds to the quinoa. Pour dressing on top and combine thoroughly.
Video
Notes
It tastes even better the second day!