Sunday, March 24, 2013

Thai Quinoa Salad

I had originally planned on making a vegan fettucine alfredo using coconut milk for my brother's birthday gathering today. However, with all this nasty weather we had to reschedule. Bummer. Will have to make that recipe soon and since it's a little indulgent-it's best for sharing! Anyways, I decided to make something a little lighter for this snowy Sunday. This salad is vegetable-heavy dish so I could use up some of my fresh, farmer's market produce. Ingredients like quinoa and peanut butter add some good protein, too. I hope you enjoy!

From Vegangela





(Serves 2-4)
  • 1 cup quinoa (I used an organic rainbow quinoa)
  • 2 cups water
  • ½ cucumber peeled and cut into julienne strips
  • 1 carrot shredded or cut into julienne strips
  • 1 red bell pepper, deseeded and  cut into julienne strips
  • ¼ cup cilantro chopped, plus additional for garnish
  • 3 T smooth peanut butter
  • 3 T rice vinegar
  • 2 T tamari or soy sauce
  • ½ tsp hot red pepper flakes, more or less to taste
  • 1 small clove garlic, minced
  • chopped peanuts (optional)


  1. Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and simmer until quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large bowl, combine peanut butter, vinegar, soy sauce, hot red pepper flakes, and garlic. Add enough hot tap water (about 1-2 tablespoons) to thin the mixture to sauce consistency.
  3. When quinoa is ready, transfer it to the bowl, along with the veggies and cilantro, and toss to combine.
  4. Can be served immediately, but the original recipe suggested refrigerating for 30 minutes prior to eating.
  5. Garnish with additional cilantro, peanuts, and serve with addtional tamari, Bragg's, or soy sauce to taste.