Crunchy Thai Peanut & Quinoa Salad

This one is a win, hands down. There is nothing I love more than a salad with a good crunch....so I was thrilled when I found this recipe from the Frugal Vegan! The creation features cabbage, carrots, green onion, snow or snap peas, and cilantro—all fresh, affordable, and loaded with nutrients and fiber. Toss all of that in an addictive homemade peanut sauce for a crisp, colorful, Thai-inspired salad. Enjoy it as a light dinner, and pack up the leftovers for tomorrow lunch.

>> Salad:

• ¾ cup uncooked quinoa

• 1 ½ cups water

• 2 cups shredded purple cabbage

• 1 cup grated carrot

• 1 cup thinly sliced snow peas or sugar snap peas

• ½ cup chopped cilantro

• ¼ cup thinly sliced green onion

• ¼ cup chopped roasted and salted peanuts, for garnish

> Peanut Sauce:

• ¼ cup smooth peanut butter

• 3 tablespoons reduced-sodium tamari or soy sauce

• 1 tablespoon maple syrup or honey

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)

• ½ lime, juiced (about 1 ½ tablespoons)

• Pinch of red pepper flakes

>> Directions:

1. Cook the quinoa: In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up).

3. Add the remaining ingredients and whisk until smooth.

4. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion.

5. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.

**This salad keeps well, covered and refrigerated, for about 4 days.

Enjoy my people!

Recipe Source: COOKIE + Kate