This salad has become one of our favorites. SpartanBabe provided me with the recipe from laaloosh.com in the comment section of my Raw Pad Thai post last August, but I modified it and changed quantities in about 10 different ways to suit our tastes. The recipe she provided was also modified from another from Ambitious Kitchen, so I have not included the original since this is a modified of a modified, etc and I don't know how well it even resembles the original.
A few of the ways I've modified it are as follows: changed out the 'low fat peanut butter' to fresh ground peanut butter, I've upped the veggie counts and of course spiced it up a bit. I also found the recipe to be too salty so I've reduced the amount of soy sauce.
* To make this gluten free, use a gluten free tamari in place of the soy sauce.
** If you are looking for a colorful salad use red cabbage and a red pepper. I use whatever happens to be cheaper so it is usually green cabbage and a green pepper.
Although I find this recipe is just as good warm, I traditionally make the quinoa up in the morning and refrigerate it until putting the salad together for dinner. As a meal this makes two large dinner portions and two large lunch portions. As a side salad with grilled tofu or tempeh it will of course serve more.
PEANUT THAI QUINOA SALAD
1 cup Quinoa
1-1/2 cups Water
1 tsp No Chicken Bouillon
1 Bell Pepper, chopped (red or green)
2 cups Cabbage, shredded (red or green)
1-1/2 cups Shelled Edamame
2 Carrots, sliced in thin rounds
1 can Baby Corn, drained, rinsed and cut into 1/2 inch pieces (Optional)
1 cup sliced Green Onions, green and white parts
1/2 cup Cilantro, chopped
1/4 cup Peanut Butter, fresh ground tastes best
1 tbsp Sesame Oil
3 Tbsp Soy Sauce or Tamari
2 Tbsp Rice Vinegar
1-2 Tbsp Sweet Chili Sauce
2 Tbsp minced Garlic
3 Tbsp Lime Juice
1 Tbsp Szechuan Sauce
1 Tbsp pure Maple Syrup
1-2 tsps fresh grated or minced Ginger
** I have also used 1 can of drained and rinsed chick peas instead of baby corn with good results - picture at end of post.
1. Heat water, quinoa and No Chicken Bouillon to a boil in small saucepan. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let rest 5 minutes more. Fluff with fork, put in large mixing bowl and refrigerate until assembling salad.
2. Remove quinoa from refrigerator and add bell pepper, cabbage, edamame, carrots, baby corn and/or chick peas, and green onions. Stir to combine.
3. In small bowl whisk together peanut butter and sesame oil. Add in one at a time the soy sauce, rice vinegar, chili sauce, garlic, lime juice, szechuan sauce, maple syrup, and ginger whisking between each addition. If you add all the liquid to the peanut butter and try and whisk at the end it isn't as easy and has a tendency to splash and make a mess.
4. Pour half of peanut dressing over quinoa veggie mixture and stir to incorporate. Pour the remaining dressing over the salad and stir again. Stir in cilantro.
5. Serve in bowls or on plates. Sprinkle with sesame seeds and ground pepper and enjoy.
|(Green pepper, green cabbage, and baby corn)|
Here is a picture of a batch with red pepper, red cabbage and chick peas instead of baby corn.
|(Red pepper, red cabbage, and chick peas)|
- Bon Appetit
" He who takes medicine and neglects to diet wastes the skills of his doctors." - Chinese Proverb