Along with the interview, Laa Loosh and I did a recipe exchange. They’ve featured my adaptation of Hugh Acheson’s A New Turn in the South, Saffron Braised Celery and Grilled Fish with Hot Sauce Buerre Blanc.
In return, today I’m featuring this healthy and colorful Crunchy Thai Quinoa Salad, which would be a wonderful Meatless Monday meal. You can also use this as a side dish or bring it to a potluck party.
To make this nut free, use sunflower butter instead of peanut butter. (This will change the nutritional information, however.) To make the quinoa salad gluten free, make sure to use low sodium tamari sauce instead of soy sauce.
No honey in the house? Try agave nectar, sorghum or even some real maple or brown rice syrup.
- 1 cup quinoa, prepared according to package directions
- 1 red bell pepper
- 1 cup red cabbage, shredded
- 1 carrot, shredded
- 1 cup shelled edamame
- 1 cup green onions, diced
- 1/2 cup cilantro
- 1/4 cup Better’n Peanut Butter
- 1/3 cup reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1 tablespoon honey
- 2 cloves garlic, minced
- Juice from 1 lime
- Salt and pepper to taste
- Place cooked quinoa in a large bowl and set aside to cool.
- Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
- Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
- Serving size: 3/4 cup
- Calories: 177
- Total Fat: 4.5g
- Total Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
Each serving = 4 Weight Watchers Points+
Recipe and photograph used with permission.