CRUNCHY THAI PEANUT & QUINOA SALAD #SALAD #QUINOA
I will in general mind my own business, particularly in yoga class. It is anything but a social type of activity, you know? A year ago, when I strolled into my standard Tuesday evening yoga class and my educator yelled, "Treat AND KATE," I solidified. Kim, a standard in the class, had found out about my blog through her associate, and she stated, "I know her! I go to yoga with her!"
At that point Kim told Kristina, the educator, and afterward everybody discovered. Counting Amie, one of my preferred educators, who is extraordinary companions with Kate Kasbee of Well Vegan. Kate lives in Chicago and was chipping away at a cookbook called Frugal Vegan at the time.
Through the Amie-Kate association, I got a sneak look at Frugal Vegan and composed an ad spot for the back spread. "Cheap Vegan offers a mind blowing exhibit of crisp and basic veggie lover plans. Each and every one of them figures out how to be anything but difficult to make, moderate and available, as well."
Kate came to town for Amie's birthday party, so I met her for beverages, and a goliath green bug arrived in her herbed green mixed drink. Is it accurate to say that you are as yet following? I can't make this stuff up.
INGREDIENTS
Salad:
¾ cup uncooked quinoa or millet
1 ½ cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce:
¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
INSTRUCTIONS
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
NOTES
- Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.
- MAKE IT VEGAN: Use maple syrup (or agave nectar) instead of honey.
- MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, not soy sauce.
- RECOMMENDED EQUIPMENT: I used this mandoline to shred the cabbage (it’s dangerous; watch your fingers at all times!) and this julienne peeler to shred the carrots.
For more detail: http://bit.ly/2ThPmG4
