My first house in London, peanut butter was nothing short of a necessity. It wasn’t uncommon between four of us to have around 6 jars of peanut butter in the cupboards. Just incase someone ran out, a peanut butter shortage was nothing short of a catastrophe.
Peanut butter is crucial to this Thai Quinoa Salad. If you’re a satay chicken fan, this will truly satisfy all your cravings, even on a Meat Free Monday!
This salad has become a staple in my house. Its the perfect thing to take around to summer bbq’s; travels well and way more interesting than the boring green salad. Guaranteed this will not be leftover at the end of the meal! (But if you do, its a great lunch next day!)
Quinoa really needs a punchy dressing like this one. Whilst of course an amazing super food, crazy high in protein and all those amino acids and vitamins we’re always hearing about, even someone quinoa mad like I will admit it can be pretty bland.
I actually think cabbage is the unsung hero of this salad. It gives ultimate crunch and texture and definitely helps the relatively small amount of quinoa stretch to feed a crowd. Peppers are sweet and delicious, but you really can add any vegetables you have in the fridge. Grated zucchini would be good. Snow Peas are another favourite of mine. Even broccoli would benefit from that satay dressing. Go mad! Add what you like. But you know coriander is a must. Just trust me, i’ll convert you all one day!
- ¾ cup uncooked quinoa
- ½ cabbage diced (red or white)
- ½ red onion diced
- 2 Capsicums diced
- 2 large carrots grated
- 1 bunch coriander
- ¼ cup crunchy peanut butter
- 2 tbls grated ginger
- 2 tbls honey
- zest and juice of 1 lime
- 2 tsp sriracha (or too taste)
- 2 tbls dark soy sauce (if using light soy add 3 tbls)
- 1 tsp sesame oil
- To cook the quinoa add to a pot and top with 1½ cups boiling water. Bring to a simmer then cover with a lid and reduce the temperature. Cook for around 15 minutes until all the liquid has evaporated. Check if the quinoa is cooked through, some brands need a little more water, add a splash and cook it off. Once done, remove it from the heat and cover with a lid, leaving it to steam.
- To make the dressing, warm the peanut butter and honey together in a microwave safe bowl. Once combined add the other ingredients and taste. The dressing should be the consistency of double cream. You can add a little warm water to thin it down.
- Add the dressing to the quinoa and mix through with the diced veggies. Roughly chop the coriander, stalks and all and toss together in a bowl.
- You can add chopped peanuts or cashews if you like a little more nutty crunch.