Warm Thai Peanut-Quinoa Salad

By Coppermouse

: This salad lasts for three days in the refrigerator. Make it a day ahead and pack it in your lunch for a delicious, healthy option.

Ingredients

• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 1/2 cups dry quinoa, rinsed
• 1/4 cup natural peanut butter
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce (or tamari as gluten-free option)
• Juice of one lime
• 3 cups roughly chopped baby spinach
• 1 cup frozen peas
• 1 medium red pepper, diced
• 1/3 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped peanuts

Preparation

Step 1

Bring water and salt to a boil in a medium pot. Add quinoa, then reduce to a simmer and cover. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.)

Remove from heat and stir in peanut butter, sesame oil and soy sauce. Let sit for five minutes.

Stir in lime juice, spinach, peas, red pepper, onion, cilantro and peanuts.

Taste and adjust salt as needed.

Serve warm or at room temperature.