Thai peanut salad with crunchy veggies and the goodness of quinoa.
Summer and cold salads go hand in hand for me! Add your favourite grain and some freshness with a dressing and you are golden! This colourful summer salad comes together super quickly. While you prep your veggies, cook the quinoa, cool it down, mix in the sauce and you are pretty much done! Peanut butter, tahini, and some fresh acidity from orange juice and toasty sesame seeds – this dressing is creamy, fresh, zest, and yet super healthy! Bonus – it just looks so beautiful!
Here are some more of my favourite summer recipes –
Orzo Salad
Prawn tacos with pineapple salsa
Lemon and goat’s cheese pasta
Tomato and zucchini galette
Ingredients for Thai Peanut salad – serves 2
- Purple cabbage – 2 cups, sliced
- Yellow zucchini – 2 cups, chopped (1-inch approx)
- Green capsicum – 1-1/2 cups, chopped (1-inch approx)
- Red bell pepper – 1-1/2 cups, chopped (1-inch approx)
- Cucumber – 1 cup, chopped (1-inch approx)
- Quinoa – 1/2 cup
- Olive oil – 1 tsp
- Salt – 1/4 tsp
- Sesame seeds to garnish
For peanut sauce
- Peanut butter – 1/4 cup (unsweetened – you can check this out)
- Tahini – 1 tbsp
- Rice wine vinegar – 1 tsp
- Soy sauce – 2 tbsp
- Orange juice/ lime juice – 1 tbsp
- Honey – 1 tbsp
- Salt – to taste
- Sesame oil – 1 tbsp
- Water – 2-3 tbsp
Method
- Start by prepping with quinoa. Wash the quinoa under running water and soak it for 10 minutes.
- The quinoa to water ratio is 1:2. Add 1 cup of water to a pot and cook for about 15-20 minutes on low heat. Remove from heat, add salt and olive oil, and mix. Set aside to cool.
- Prep your peanut dressing in the meantime. Combine peanut butter, tahini, vinegar, soy sauce, orange or lemon juice, honey, salt, and sesame oil and pulse in the mixer for 3-4 minutes. Add water, if required.
- Add your shredded cabbage, zucchini, peppers, and cucumber to a bowl. Top with the cooked quinoa.
- Drizzle the peanut sauce on top and garnish with some sesame seeds.
Enjoy! 🙂
Thai peanut salad with quinoa
This colourful summer salad comes together super quickly. While you prep your veggies, cook the quinoa, cool it down, mix in the sauce and you are pretty much done!
Ingredients
- 2 cups Purple cabbage shredded
- 2 cups Yellow zucchini chopped
- 1½ cups Green capsicum chopped
- 1½ cups Red capsicum chopped
- 1 cup Cucumber chopped
- ½ cup Quinoa
- 1 tsp Olive oil extra virgin
- ¼ tsp Salt
- sesame seeds to garnish
For peanut sauce
- ¼ cup Peanut butter unsweetened
- 1 tbsp Tahini
- 1 tsp Rice wine vinegar
- 2 tbsp Soy sauce
- 1 tbsp Orange juice
- 1 tbsp Honey
- 1 tbsp Sesame oil
- ¼ tsp Salt
Instructions
- Start by prepping with quinoa. Wash the quinoa under running water and soak it for 10 minutes.
- The quinoa to water ratio is 1:2. Add 1 cup of water to a pot and cook for about 15-20 minutes on low heat. Remove from heat, add salt and olive oil, and mix. Set aside to cool.
- Prep your peanut dressing in the meantime. Combine peanut butter, tahini, vinegar, soy sauce, orange or lemon juice, honey, salt, and sesame oil and pulse in the mixer for 3-4 minutes. Add water, if required.
- Add your shredded cabbage, zucchini, peppers, and cucumber to a bowl. Top with the cooked quinoa.
- Drizzle the peanut sauce on top and garnish with some sesame seeds.
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