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Thai Peanut and Quinoa Salad

Loaded with nutrients and fibres !

Easy

Mild

30 minutes

Ingredients   Servings: 2-4 people

Thai Red Curry Mussels
Download Recipe
Peanut sauce
80ml
Light soy sauce
3 Tbsp
Ginger paste
15g
Quinoa200g
Purple cabbage
½ piece
Grated carrot100g
Sliced snow peas
100g
Chopped coriander
50g
Spring onions
30g
Lime
½ piece

Method

An addictive peanut sauce for a crisp, colourful, Thai-inspired Quinoa salad.
Enjoy it as a light summer dinner and pack up the leftovers for tomorrow lunch !
Thai Peanut and Quinoa Salad

1. Cook the quinoa

Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 80ml water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. 
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. 
Set it aside to cool.

Thai Peanut and Quinoa Salad

2. Make the peanut sauce

Whisk together peanut sauce, soy sauce, ginger paste and lime juice until smooth.

Thai Peanut and Quinoa Salad

3. Prepare the salad

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and spring onions. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce.

Thai Peanut and Quinoa Salad

4. Plate your dish

Garnish with lime and serve in a large salad bowl. This salad keeps well, covered and refrigerated, for about 4 days.

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