Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!
Thai Quinoa Salad with Peanut Dressing
INGREDIENTS:
- For the Salad:
- 1 cup cooked quinoa
- 2 big handfuls mixed greens OR baby spinach
- 1/2 red bell pepper, chopped or thinly sliced
- 1/2 cup shredded carrot
- 1/2 cup shelled edamame
- 2 green onions, chopped
- 3 tablespoons peanuts, minced
- handful fresh cilantro, chopped
- For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons honey
- 1-1/2 Tablespoons gluten free Tamari
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- heaping 1/4 teaspoon ground ginger
- 1 large or 2 small cloves garlic, pressed or minced
- juice of 1/2 lime (other half sliced into wedges)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 Tablespoons hot water
DIRECTIONS:
- For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
- Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
- Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.
Recipe from Iowa Girl Eats
Fork Lore 