Thai Quinoa Salad with Peanut Dressing
This salad is so fresh and vibrant and it has quickly become one of our favourites. Packed full of Thai flavours, this is a real summer BBQ winner.
Energy: 7634.7 kJ
Protein: 80.5g
Fat: 120.1g
CHO: 86.3g
Sugars: 50.5g
Ingredients
Quinoa Salad
1 cup cooked quinoa
¼ head white cabbage; shredded
¼ head purple cabbage; shredded
1 cup cherry tomatoes; halved
1 large carrot; finely sliced or grated
1 cup snow peas; topped and tailed
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup peanuts; roughly chopped to serve
garnish with lime wedges
Spicy Peanut Dressing
½ cup peanut butter
2cm ginger; grated
1 garlic clove; crushed
1 red chili; deseeded & finely diced
2 tbsp tamari
juice of 1 fresh lime
2 tbsp stevia
¼ cup coconut milk
Method
Cook quinoa as per packet instructions & allow to cool. Combine all salad ingredients in a large bowl. Toss to combine and drizzle with spicy peanut dressing. Sprinkle with crushed peanuts and fresh lime.
To make the dressing whisk together peanut butter, ginger, garlic, chili, tamari, lime juice, coconut sugar and 1/4 cup coconut milk in a medium sized bowl until combined well.
If you would like more liquid in your dressing add another 1/4 cup of coconut milk.
This recipe is from the recently published Nurture & Nourish Cookbook by WLS, available here.