From Cookie and Kate
Crunchy Thai Peanut & Quinoa Salad
- Time
- 40 min
- Makes
- 4
- Ingredients
- 16
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Ingredients
- 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
- 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
Nutrition · per serving
1 salad per serving
- Calories
- 340 kcal
- Fat
- 15.4 g
- Fiber
- 6.7 g
- Sugar
- 8.2 g
- Sodium
- 618.1 mg
- Protein
- 13.6 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 37.5 g
- Saturated fat
- 2.1 g
As published by Cookie and Kate.
The method
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