Thai Quinoa and Peanut Salad
An addictive peanut sauce for a crunchy and colourful Thai-inspired quinoa salad. Enjoy it as a light summer dinner and save the leftovers for tomorrow’s lunch!
Ingredients
-
1/2 Red Cabbage
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100g Grated Carrot
-
100g sliced pea pods
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50g chopped coriander
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30g Chives
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½ lime
Preparation Method
- Combine the washed quinoa and 80 ml of water in a saucepan. Bring to the boil gently, reduce the heat and simmer until all the water has been absorbed. Remove from the heat, cover and leave to stand for 5 minutes. Remove the lid and leave to stand for 5 minutes. Set aside.
- Whisk together the peanut sauce, soya sauce, ginger paste and lime juice until smooth.
- In a large bowl, combine the cooked quinoa, shredded cabbage, carrots, peas, coriander and spring onions. Mix well, then pour in the peanut sauce. Stir again until everything is lightly coated in the sauce.
- Garnish with lime and serve in a large salad bowl. This salad keeps well, covered and in the fridge, for about 4 days.
