Crunchy Thai Peanut Quinoa

FOK Recipe 

INGREDIENTS

1⁄2 cup quinoa

rinsed & drained (≈1 1⁄2 cups)

1 1⁄2 oz kale or spinach

stemmed & sliced (≈1 1⁄2 cups)

4 1⁄2 oz shredded red cabbage

(≈1 1⁄2 cups)

3 oz sugar snap peas

bias-sliced in half (≈1 cup)

1 carrot

cut into matchsticks (≈1⁄2 cup)

sea salt

freshly ground black pepper

FOR THE PEANUT DRESSING

3 tablespoons fresh lime juice

1 1⁄3 tablespoons peanut butter

1 tablespoon pure maple syrup

1 teaspoon fresh ginger

grated

1⁄4 teaspoon crushed red pepper flakes

FOR SERVING

2 scallions

(white & green parts) sliced (≈1⁄4 cup)

1 tablespoon peanuts

crushed

1⁄2 lime

cut into wedges

10 min

2 Servings 

Add

Change up your same-same salad routine: A rainbow of colorful produce is tossed with a sprightly lime-peanut dressing for a seriously crunch-tastic salad.

Allow a bit of extra time to prepare the grains if you are making this recipe from start to finish in one day.

GET READY

1

PREPARE GRAINS

In a saucepan over high heat, bring quinoa and 1 cup water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. When done, spread on a shallow baking pan to cool. Fluff quinoa with a fork.

BRING IT TOGETHER

2

PREPARE CRUNCHY VEGETABLES

In a large bowl, toss kale or spinach, shredded cabbage, sugar snaps, and carrots.

3

PREPARE PEANUT DRESSING

In a small bowl, whisk together lime juice, peanut butter, maple syrup, ginger, pepper flakes, and 2 tablespoons water (mixture may appear slightly curdled).

4

MAKE SALAD

Add cooked quinoa to crunchy vegetables and drizzle with peanut dressing, tossing to mix. Season with salt and pepper to taste.

5

SERVE

Sprinkle with scallions and peanuts. Serve with lime wedges.

Suggested adult serving: 2½ cups

Store any leftover quinoa in an airtight container in the refrigerator for up to 3 days.