Friday, July 12, 2013

Crunchy Thai Quinoa Salad

Here's the second hit recipe from our Fourth of July Festivities. If you missed the first one, White Gazpacho with Green Grapes and Almonds, check it out here. Seems I'm not the only one who is not a raving fan of cold soups, but this one really blew me away. I encourage you to give it a try.

This second new recipe originated for me at a semi-Vegan potluck about a month-and-a-half ago at our friends Jenny and Alex's house. It's an Asian peanutty flavored quinoa salad with loads of veggies--hence the name "Crunchy Thai Quinoa Salad." Quinoa is one of the grains that I have really taken a much greater interest in since Chef Aj's visit in May. I immediately knew that I needed the recipe and wanted to "clean it up" in any way that I could to share it here on Healthy Girl's Kitchen and also to keep in my arsenal of awesome dishes.

The recipe calls for a product called Better-n-Peanut Butter. For some odd reason, I just assumed that it was the same as PB2. It's not. Better-n-Peanut Butter is like Peanut Butter, but with half of the calories. I found it at Trader Joe's. It's also go some other junk thrown in, so feel free to use natural peanut butter, or for those who are allergic, any other nut butter. Just don't use PB2, which is a defatted peanut powder. It just doesn't pack the same flavor punch and will leave your gorgeous Crunchy Thai Quinal Salad screaming for more flavor.

Make it the correct way and I promise, it's outstanding.

Crunchy Thai Quinoa Salad
Adapted from a recipe from
serves 6

print me!

1 cup dry quinoa
1 cup diced red bell pepper
1 cup diced red cabbage
1 cup shredded carrot
1 cup cooked shelled edamame
1/2 cup sliced scallion
1/2 cup chopped cilantro
1/4 cup Better’n Peanut Butter (not PB2), natural peanut butter or sunflower seed butter
1/3 cup Bragg's Liquid Aminos or reduced sodium Tamari or reduced sodium soy sauce
2 tsp sesame oil (you can leave this out, and there are no known substitutes for it)
1 tbsp rice vinegar
1 tsp fresh grated ginger
1 Tbsp maple syrup
2 cloves garlic, pressed
2-3 Tbsp lime juice (juice from one lime)

Prepare quinoa according to package directions. I used a rice cooker.

While quinoa is cooking, prep all vegetables.

In a small bowl, whisk together Better’n Peanut Butter, Bragg's Liquid Aminos, sesame oil, rice vinegar, ginger, maple syrup, garlic and lime juice.

Once quinoa has come to room temperature, add all the vegetables and mix gently. Pour dressing over top and stir to combine. 

Serve cold or at room temperature.
What awesomeness are you whipping up this weekend? I'm making a Vegan Cholent (bean and potato cassoulet in my crock pot) and Spinach Salad with Dates & Almonds for dinner tonight. Yum. It should be a delicious and nutritious Whole Food Plant Based dinner tonight! To leave a comment/view the comments, please click on the title of this post (the orange text above).

Blogging tips