Saturday, April 20, 2013

THAI QUINOA SALAD WITH GINGER PEANUT DRESSING


~ Ambitious Kitchen

SALAD
3/4 c. uncooked quinoa
1 1/2 c. water
1-2 c. shredded red cabbage
1 red bell pepper, chopped
1/2 red onion, chopped
1 c. shredded carrots
1/2 c. cilantro
1 c. edamame or chickpeas (optional)
1/4 c. sliced green onions
1/2 c. cashew halves or peanuts
lime wedges

DRESSING
1/4 c. all natural peanut butter
1 T. honey
2 t. freshly grated ginger
3 T. soy sauce
1 T. red wine vinegar
1 t. sesame oil
1 t. olive oil

In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool for ten minutes.

While the quinoa is cooling, make dressing.  Heat peanut butter and honey on stovetop or in microwave until smooth and easy to stir.  Add ginger, soy sauce, vinegar, sesame oil, and olive oil; stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

If you'd like the quinoa to absorb more of the dressing, the mix them together now.  If you'd prefer to let people dress their own portions, then just set the dressing aside.

Add cabbage, pepper, onion, carrots, cilantro, and edamame or chickpeas to quinoa and stir until well blended.  Garnish with green onions and cashews, serve with lime wedges.  

Makes about eight cups if you use two cups of cabbage.

Notes: I mix all the ingredients together at the same time, include chickpeas, and use bottled lime juice instead of lime wedges. I think this salad is great as is, but I also like it served on a bed of spinach. You may want to cut back on the red onion, as many people find half an onion to be too much.

1 comment:

The Boggs Family said...

This sounds delicious! I LOVE quinoa and am excited to try that dressing with it! ; )