I’ve been making variations of this meal for quite some time. Usually in the form of Pad Thai Noodles or Spring Rolls both at which come highly requested from my husband. I decided it was time to change it up and put my spin on the classic Thai Salad, and here it is… The Thai Quinoa Salad. The quinoa mades this salad hearty enough for dinner and the spicy ginger peanut dressing is almost addicting. I even went back for seconds, then thirds.
1/4 cup peanut butter/almond butter – I used a mix of the two
1/4 cup sesame oil
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chili sause – more or less depending on spice desire
1 teaspoon honey
1 clove garlic
1 lime juiced
small nub of ginger
1 cup quinoa- cook as directed on package
2 cups red cabbage chopped
2 cups savoy or napa cabbage chopped
1 cup bean sprouts
1/2 cup shelled edamame
1/2 cup peanuts
3 green onions chopped
2 carrots cut into thin slices or shaved into ribbons
1 orange bell paper cut in thin slices
a generous handfull of cilantro
Dressing: Add all ingredients into a blender and blend away! Add water to get desired thickness and consistency.
Mix all ingredients in a large bowl and add dressing. Mix in avocado last and serve. Sprinkle sesame seeds on top.