This Quinoa Thai Salad is dressed with creamy peanut butter and fresh lime juice and a pinch of chili pepper! Add your favorite veggies to it and serve as a side dish at your next barbecue or bring it along to a picnic!
Quinoa and I have had a rocky couple of months. I love Quinoa and I know Quinoa loves me but all good relationships need a little space sometimes, eventually.
It was love at first sight; I couldn’t go a day without Quinoa and it seemed like there was no limit to our creativity and adventure together but a few months into our passionate love affair, Quinoa slowly but surely became less exciting. Lost its flavor. Downright bored me! Was it me? Was it Quinoa? I can’t say for sure.
So Quinoa and I took some time apart and I spend more time with Sweet Potatoes and Garbanzo Beans. All good friends of mine.
Now, though, after a few months of radio silence, I literally stumbled over Quinoa while reorganizing my pantry and suddenly, upon the sight of the pearly little seeds I realized how much I had missed Quinoa. The nutty taste, the smooth texture, the satisfying, guilt free indulgence because I know Quinoa is GOOD for me.
Finally, after all this time I’m happy to announce that Quinoa and I are back together – bringing you new, fresh and creative meal ideas!
Moral of the story: Moderation is key. Always.
Use any veggies you deem appropriate for this kind of salad; I personally think carrots, peas, beans, bean sprouts or maybe even cucumber are an excellent fit!
I love using my julienne slicer for these kind of salad veggies but of course you can cut them by hand. If you have the patience… I usually don’t 😉
- 2 cups cooked quinoa
- ½ cup carrots, sliced
- ½ cup sugar snap peas, halved
- 2 medium scallions, sliced
- ½ cup peanut butter
- 2 tablespoon fresh squeezed lime juice
- ½ teaspoon red chili pepper flakes
- 2 cloves garlic, crushed
- ½ teaspoon fresh ginger, grated
- 1 tablespoon vinegar (e.g. apple cider vinegar)
- salt to taste
- In a medium bowl, combine quinoa with carrots, sugar peas and scallions. Set aside.
- Using a small bowl, mix all dressing ingredients until you have a smooth, thick cream.
- Add dressing to quinoa and stir until peanut butter dressing is fully incorporated.
- Refrigerate for up to 2 days or enjoy immediately!