Easy Thai Peanut Quinoa Salad | Kathy's Vegan Kitchen

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique taste.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

quinoa

🥗Healthier: brown rice

💰Cheaper: bulgur

Bulgur is often cheaper and cooks faster.

Start by cooking 3/4 cup of tricolored quinoa in 1 1/2 cups of vegetable broth.

Bring the vegetable broth and quinoa to a boil, then reduce to simmer, cover, and cook for 15 minutes.

In a blender, combine 1/4 cup of water, juice from one lime, 2 tablespoons of rice vinegar, 1 tablespoon of maple syrup, 2 tablespoons of low sodium soy sauce, 2 cloves of garlic, 1 inch of ginger, and 3 tablespoons of peanut butter. Blend until smooth.

In a wok, heat up the pan and add the chopped green onions first to cook.

Next, add the broccoli florets and cook until they turn dark green.

Add the raw English peas to the wok with the broccoli and green onions, allowing them to cook through.

Add the frozen edamame, red bell pepper, shredded carrots, and shredded cabbage to the wok, stirring to combine.

Cook the vegetables until the cabbage wilts and everything is heated through, about a couple of minutes.

Check the quinoa; once it's ready, add it to the vegetable mixture in the wok.

Pour the peanut sauce over the quinoa and vegetables, tossing to coat everything evenly.

Serve the warm quinoa bowl on a platter, garnishing with peanuts and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens