Quinoa. We dated a few years ago. I couldn’t commit. We parted ways.
Then I was introduced to the quinoa salad at Zoe’s Kitchen (ahh mazing!), and I realized that perhaps I shouldn’t ditch this little grain just yet. Perhaps I just needed to find some better recipes. Perhaps quinoa is really a keeper. Perhaps.
So I found this recipe scouring the depths of Pinterest. The sauce was reminiscent of one of my fav dishes (Simple Asian Peanut Noodles), and so I felt like it had some real potential. Y’all – this stuff is good. As Blake described it to Brogan last night when he asked what was for dinner: “Pure deliciousness.” And it is. I hope you enjoy!
Thai Quinoa Salad
1 cup dry quinoa, cooked according to the package and drained afterwards
3 cups of shredded (or sliced very thin) cabbage
1 red pepper, diced
1 yellow pepper, diced
2 carrots, peeled and grated
1/2 cup chopped cilantro
1/2 cup diced green onion
Sauce:
1/2 cup crunchy peanut butter
6 tbsp soy sauce
3 tbsp honey
2 tbsp rice wine vinegar
Juice of 1 lime (about 2 tbsp)
1 tbsp sesame oil
1 tsp grated ginger
1 tsp sesame seeds
1 tbsp water
1) Add all the salad ingredients into a large bowl.
2) In a small bowl, mix the sauce ingredients until peanut butter is fully incorporated with the sauce.
3) Pour sauce over salad and toss until well combined.
Adapted from Sweet Peas and ABC’s Rainbow Thai Farro Salad
