Salad - Thai Style Quinoa

By BlueSchmoo

Ingredients

• 3/4 Cup uncooked quinoa
• 1 1/2 Cup chicken or vegetable broth
• 2 Cup red cabbage (shredded)
• 1 Cup carrots (shredded)
• 1 red bell pepper (diced)
• 1/2 red onion (diced)
• 1 Cup cilantro (chopped)
• juice from 1 lime
• 1/2 Cup cashew halves or chopped peanuts
• 1 Cup peanut butter
• 1 Tablespoon honey
• 2 teaspoon freshly grated ginger
• 3 Tablespoon soy sauce
• 1 Tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Olive Oil
• ________________________
• SERVES 2
• 1/4 Cup uncooked quinoa
• 1/2 Cup chicken or vegetable broth
• 2/3 Cup red cabbage (shredded)
• 1/3 Cup carrots (shredded)
• 1/3 of a red bell pepper (diced)
• 1/6 of a red onion (diced)
• 1 Cup cilantro (chopped)
• juice from 1/3 lime
• 2 Tablespoon + 1/2 teaspoon cashew halves or chopped peanuts
• 1/3 Cup peanut butter
• 1 teaspoon honey
• 2/3 teaspoon freshly grated ginger
• 1 Tablespoon soy sauce
• 1/3 teaspoon rice vinegar
• 1/3 Teaspoon sesame oil
• 1/3 teaspoon Olive Oil

Details

Servings 6
Adapted from naturalgrocers.com

Preparation

Step 1

To cook quinoa: Rinse quinoa well in mesh strainer. In a medium saucepan, bring broth to a boil. Stir in quinoa and return to a boil. Cover, reduce heat to low, and let simmer for 15 minutes or until quinoa has absorbed all of the broth. Remove from heat and fluff with a fork; place in a large bowl and set aside to cool.

To make dressing: In a small bowl over low heat, mix peanut butter and honey. Add in ginger, soy sauce, vinegar, and both sesame and olive oils and stir until mixture is smooth and creamy. If desired, thin the dressing with a little water.

Add as much or as little dressing as you’d like to the quinoa. Combine well. Stir in the cabbage, carrots, red pepper, onion, cilantro, and lime juice; gently stir to combine. Top with the cashews or peanuts. Serve immediately or cover and refrigerate to serve later. This makes a good side dish for grilled chicken!