Description
A vibrant plant-based dish blending roasted peanuts, protein-packed quinoa, and Southeast Asian flavors. Customize with crisp veggies like cucumber, carrots, and red cabbage, and a creamy peanut sauce with tamari, lime, and ginger. Quick to make and packed with umami, spice, and tang.
Ingredients
1 cup uncooked quinoa
2 cups water or vegetable broth
1 cup shredded red cabbage
1 cup shredded carrots
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 cup shelled edamame, cooked
2 green onions, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts
Instructions
Rinse quinoa under cold water for 30 seconds to remove bitter saponins.
Cook quinoa in a medium saucepan with 2 cups water or broth over high heat. Reduce to low, cover, and simmer for 12–15 minutes.
Remove from heat, cover, and steam for 5 minutes. Fluff with a fork and set aside.
Whisk together Thai peanut sauce: ½ cup peanut butter, 2 tablespoons tamari, 1 tablespoon sesame oil, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1 clove minced garlic, and 2–4 tablespoons water. Adjust consistency with more water.
Toss cooked quinoa with sauce to coat evenly.
Top quinoa with cabbage, carrots, cucumber, bell pepper, edamame, green onions, cilantro, and peanuts. Serve chilled.
Notes
Rinse quinoa thoroughly for best flavor.
Substitute red cabbage with kale or spinach for variation.
Adjust spiciness by adding chili garlic sauce (avoid if unsure about alcohol content).
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg