This Thai Quinoa Salad could be the most delicious recipe I’ve found on Pinterest to date. The original recipe – provided by Crazy Vegan Kitchen – was (obviously) vegan. Mine was not. I also made a couple of other substitutions that made it easier (for me) to make.
1 cup white quinoa
1 can low sodium chicken broth (+ enough H2O to complete 2 cups)
1 yellow bell pepper, small diced
1 red bell pepper, small diced
½ red onion, small diced
½ cup shredded mint leaves
½ cup shredded cilantro
½ cup shredded Thai basil (I used a combo of reg. and purple basil)
½ cup roasted salted peanuts
1 bag cabbage + carrots
12 chicken strips; grilled & chopped
Lemongrass Peanut Dressing
1 T lemongrass paste
2 cloves garlic
1 T Thai chili paste / sauce
3 tablespoons maple syrup (or agave)
2 tablespoons peanut butter
4 tablespoons rice vinegar
Juice of 1 Lime (or 4 T lime juice)
4 tablespoons olive oil
1 t. salt
Bring the 2 cups of liquid (broth + water) to boil. Add quinoa and boil for 12 minutes. Remove from heat and allow to sit for 30 minutes until quinoa fluffs.
Combine cooked quinoa with all other salad ingredients.
Blend dressing ingredients in Vitamix or other blender. Pour over salad and mix well.
To make it pretty, garnish with lime wedges, additional mint and/or chopped peanuts.
Makes 6-8 servings.
Amrita actually poached this recipe from Heather Cristo and there are some additional modifications (like adding fresh ginger to the dressing) that I may try the next time I make this. That said, I can’t imagine this dish being any more fabulous than it already is!
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