Recipes of the Month Secondary Story

Crunchy Thai Peanut & Quinoa Salad


. cup uncooked quinoa or millet

1 . cups water

2 cups shredded purple cabbage

1 cup grated carrot

1 cup thinly sliced snow peas or sugar snap peas

. cup chopped cilantro

. cup thinly sliced green onion

. cup chopped roasted and salted peanuts, for garnish

Peanut sauce

. cup smooth peanut butter

3 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon maple syrup or honey

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

. lime, juiced (about 1 . tablespoons)

Pinch of red pepper flakes


Quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 . cups 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 five minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

Peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Garnish with peanuts.

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