Crunchy Thai Peanut & Quinoa Salad
This Crunchy Thai Peanut & Quinoa Salad is a vibrant and fresh one-pot meal combining tender quinoa, crisp veggies, and a creamy peanut-lime dressing for bold flavor and satisfying texture.
Equipment
- 1 Pressure cooker for cooking quinoa
- 1 Mixing bowl for combining veggies
Ingredients
Main ingredients
- 0.75 cup quinoa or millet uncooked
- 1.5 cups water to cook quinoa
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- 0.5 cup chopped cilantro
- 0.25 cup thinly sliced green onion
- 0.25 cup chopped roasted and salted peanuts
- 0.25 cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon lime juice
- 1 pinch red pepper flakes or to taste
Instructions
Instructions
- Rinse quinoa under cold water to remove bitterness.
- Add rinsed quinoa and water to pressure cooker. Cook on high pressure for 1 minute. Let pressure release naturally for 10 minutes.
- While quinoa cooks, mix shredded cabbage, carrot, snow peas, cilantro, and green onion in large bowl.
- In separate bowl, whisk peanut butter, tamari, maple syrup, rice vinegar, sesame oil, ginger, lime juice, and red pepper flakes until smooth. Add splash of warm water if needed for consistency.
- When quinoa is cooked and slightly cooled, fluff with fork. Add to vegetables and pour over dressing. Toss to combine. Top with chopped peanuts and serve.
Notes
Serve immediately for warm salad, or chill before serving if you prefer it cold. Keeps in fridge up to 3 days.