Crunchy Thai Peanut & Quinoa Salad

Crunchy Thai Peanut & Quinoa Salad


Ingredients:
1 cup thinly sliced snow peas or sugar snap peas
2 cups shredded purple cabbage
1 ½ cups water
1 cup grated carrot
¾ cup uncooked quinoa or millet
^^ CLICK TO READ FULL INGREDIENTS ^^

Instructions:
  • First step is Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. 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. (Here’s how to cook millet.)
  • And then, 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). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
  • And then, visit for full instruction : https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/



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