Thai Quinoa Salad with Peanut Lime Dressing

Minutes to Prepare: 20

Number of Servings: 12

Ingredients

3/4 cup uncooked quinoa2 cups chopped red cabbage1 red bell pepper, diced1/4 red onion, diced1 cup shredded carrots1/2 cup peanuts1/2 cup chopped cilantro1/4 cup diced chivesDressing:1/4 cup natural peanut butter2 tsp fresh grated ginger3 tbsp soy sauce1 tbsp honey1 tbsp red wine vinegar1 tsp sesame oil1 tsp olive oiljuice of 1 lime

Directions

1. Rinse quinoa with cold water in a mesh strainer until water runs clear. This removes the bitterness sometimes associated with quinoa. In a medium saucepan, boil 1-1/2 cups water. Add in quinoa and return mixture to a boil. Cover, reduce heat to low and let it simmer for 15 minutes or so, until quinoa has absorbed all the water. Remove from heat and fluff with a fork. Place in a large bowl and set aside to cool. (Note: This should result in about 2 cups of quinoa.) 2. Make the dressing. Mix peanut butter and honey in a microwave safe-bowl and heat in microwave for 30 seconds, so they will be easier to combine. Add in ginger, soy sauce, vinegar, the oils and the lime juice. Stir until mixture is smooth and creamy. 3. Add dressing to quinoa. Stir to combine. 4. Fold in the cabbage, red pepper, onion, carrots, peanuts, cilantro and chives. Garnish with extra peanuts, chives and lime slices, if desired. Serve chilled or at room temperature. Tips: 1. Hello Salad Adaptable. Do you have cashews in your cupboard instead of peanuts? Sub 'em in. Want to try honey-roasted peanuts in place of the naked version? Do it. Want to skip the cilantro because it makes you gag? Sigh. If you have to. 2. Go make this. Right now. That is my biggest tip. Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user FIONAFAE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving