Vegan Thai peanut butter and quinoa summer salad to satisfy even the most sophisticated taste buds

The weekend is over. As I had some leftover food in my kitchen and fridge I wanted to use it up. The first option was to cook some warming soup from it. But I have chosen to make a fresh and crunchy salad instead 🙂 As usual, it is a very simple and fast one. You need only 15 minutes to cook the quinoa and prepare the rest of the ingredients.

Vegan Thai peanut butter and quinoa salad - easy and delicious

Vegan Thai peanut butter and quinoa salad – easy and delicious

Thai Peanut & Quinoa Salad (VeGaN)

Vegan Thai peanut butter and quinoa salad – easy and delicious

Recipe by tasteisyoursCourse: Lunches, Recipe book, VeGaN mealsCuisine: ThaiDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • ¾ cup uncooked quinoa

  • 1 ½ cups of water

  • 1/4 of purple cabbage

  • 3 carrots

  • 1 cup green peas

  • Bunch of fresh coriander

  • 1 spring onion

  • 2 tablespoons of roasted and salted peanuts

  • 2 tablespoons of peanut butter

  • 1 teaspoon sesame oil

  • 3 tablespoons soy sauce

  • 1 tablespoon maple syrup or honey

  • 1 tablespoon rice vinegar

  • Juice from 1/2 of lime

  • 2cm piece of fresh ginger

  • Pinch of red pepper flakes

  • salt & pepper

Directions

  • Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside.
  • Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger.
  • In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish.
  • Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined.
  • Sprinkle the salad with the roasted peanuts and chopped coriander.
  • Enjoy 🙂
Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside. Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger. In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish. Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined. Sprinkle the salad with the roasted peanuts and chopped coriander. Enjoy :)
Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside. Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger. In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish. Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined. Sprinkle the salad with the roasted peanuts and chopped coriander. Enjoy :)

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