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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!
|Light soy sauce||3 Tbsp|
|Ginger Paste||15g (1 sachet)|
|Tamarind Paste||15g (1 sachet)|
|Purple cabbage||½ piece|
|Sliced snow peas||100g|
Cook the quinoa
In a pot, combine the rinsed quinoa and 80ml water. Bring to a gentle boil, reduce the heat and simmer until it has absorbed all of the water. Remove from heat, cover and let it rest for 5 minutes. Uncover the pot and fluff with a fork. Set aside.
Make the peanut sauce
Whisk together peanut sauce, soy sauce, ginger paste and lime juice until smooth.
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.
Plate your dish
Garnish with lime and serve in a large salad bowl. This salad keeps well, covered and refrigerated, for about 4 days.