Notice a theme? We do a LOT of Thai food at our house. I should probably have a folder just for Thai recipes. *goes and makes one* I think the fascination started when I visited my sister out in the Asia-Pacific region for a month a couple of years back. They eat very well out there.
I almost NEVER follow a recipe precisely, but this one is the exception. I found it on Pinterest this past spring and have made it for every potluck I’ve been to, and have, without fail, been begged for the recipe. So here it is!
Thai Quinoa Salad
3/4 c. quinoa, rinsed.
Add to a pot of 1 1/2 c boiling water. Bring back to a boil, cover, reduce heat to low and let simmer for 15 minutes. Remove from heat and fluff. Let cool until all the rest of the ingredients are ready.
2 c. shredded red cabbage (I also add another cup of shredded green cabbage…I like the crunch)
1 red bell pepper, diced
1/2 red onion, diced (I now leave this out, as I’m allergic, but it does add great flavor)
1 c. shredded carrots
1/2 c. chopped cilantro
1/4 c. diced green onions
1/2 c. peanuts (I used unsalted, roasted, and I chop them up a bit, just roughly)
Dressing: (in a separate bowl)
1/4 c. all natural peanut butter (I add more…love peanut butter) Also, if you melt the peanut butter a bit, it incorporates easier and faster.
2+ tsp freshly grated ginger
3 Tbsp soy sauce (or coconut aminos, or whatever you use that’s gluten free)
1 T honey (agave if vegan)
1 T red wine vinegar
1 tsp sesame oil
1 tsp olive oil
juice of 1 lime
***Add the dressing to the quinoa FIRST, then add the quinoa to the veggies***