Thai inspired salad, vegan and colorful. Packs well for lunch.
Preparation time 10 min
Cooking time 10 min
This recipe keeps for 4 days
Ingredients (2 servings)
Dressing
- 4 tbsp Peanut butter
- 3 tbsp Soy sauce (or tamari if gluten-free)
- 1 tbsp Maple syrup
- 1/2 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Ginger root, raw (fresh grated)
- 1/2 fruit Lime juice
Quinoa
- 1/2 cup Quinoa, uncooked
- 1 cup Water
Salad
- 2 cup, shredded Red cabbage, raw
- 2 medium Carrots, raw (shredded)
- 1/4 cup Parsley leaves, fresh (chopped)
- 2 stalks Green onion (chopped)
- 30 g Peanuts, roasted
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Instructions
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Prepare the Quinoa
One part uncooked quinoa will end up with three times as much cooked quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork. -
Prepare the dressing
Whisk together all dressing ingredients in a small bowl. Adjust the seasoning to taste if desired. -
Assemble the salad
In a large bowl, combine all salad ingredients and cooled quinoa. Drizzle dressing over your salad just before serving and gently toss to combine. Enjoy! -
How to store
This salad keeps well covered and refrigerated, up to 4 days. Store the peanuts and dressing separately and combine with the salad just before serving.
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Nutrition
One serving contains 559 calories, 22 grams of protein, 30 grams of fat, and 59 grams of carbohydrates.
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