Thai peanut salad with quinoa
This colourful summer salad comes together super quickly. While you prep your veggies, cook the quinoa, cool it down, mix in the sauce and you are pretty much done!
Ingredients
- 2 cups Purple cabbage shredded
- 2 cups Yellow zucchini chopped
- 1½ cups Green capsicum chopped
- 1½ cups Red capsicum chopped
- 1 cup Cucumber chopped
- ½ cup Quinoa
- 1 tsp Olive oil extra virgin
- ¼ tsp Salt
- sesame seeds to garnish
For peanut sauce
- ¼ cup Peanut butter unsweetened
- 1 tbsp Tahini
- 1 tsp Rice wine vinegar
- 2 tbsp Soy sauce
- 1 tbsp Orange juice
- 1 tbsp Honey
- 1 tbsp Sesame oil
- ¼ tsp Salt
Instructions
- Start by prepping with quinoa. Wash the quinoa under running water and soak it for 10 minutes.
- The quinoa to water ratio is 1:2. Add 1 cup of water to a pot and cook for about 15-20 minutes on low heat. Remove from heat, add salt and olive oil, and mix. Set aside to cool.
- Prep your peanut dressing in the meantime. Combine peanut butter, tahini, vinegar, soy sauce, orange or lemon juice, honey, salt, and sesame oil and pulse in the mixer for 3-4 minutes. Add water, if required.
- Add your shredded cabbage, zucchini, peppers, and cucumber to a bowl. Top with the cooked quinoa.
- Drizzle the peanut sauce on top and garnish with some sesame seeds.