Thai-esque Quinoa Salad

serves 3-4

Yesterday I had absolutely nothing planned.  It was so wonderful to have a completely relaxed day, and I decided to make it awesome.  I decided to make myself a lovely lunch, and was craving something peanutty.  This quinoa salad is very easy to make and tastes like heaven. 

Originally, I was going to make coconut quinoa.  I looked in my pantry and guess what(!), no coconut milk.  We had coconut cream, but I opened the can and it was brown, therefore I decided not to use it.  Luckily, cooking the quinoa in water tasted great.

What you’ll need:

(for the dressing):

1/2 cup roasted peanuts

1/4 cup Siracha (rooster) sauce…less if you don’t like spicy food

Zest of two limes

Juice of two limes

1 garlic clove

1 dollop of plain yogurt

1 tbsp water

(for the quinoa):

2 cups of water

1 cup of quinoa

1/2 package of extra firm tofu

1 carrot

2 green onions

3-4 mini bell peppers

1/4 head of broccoli

Coconut oil(to grease the pan)

Curry powder

Get to work

To make the dressing, put all the dressing ingredients into either a food processor or a high speed blender(I used my VitaMix). Mix on high until the dressing is smooth.  If it seems too thick, add extra water.  If it seems too spicy add more yogurt.

Put the quinoa and water into a sauce pan and let boil.  Once the mixture boils, turn heat to low and simmer the quinoa(lid ajar) for 15-20 minutes.  You will know the quinoa is done when it becomes translucent.

While the quinoa is cooking, grab a sauté pan and put a teaspoon of coconut oil in, let the oil become hot.  When the oil is ready, cook the tofu for four minutes on two sides(eight minutes total).  Set the tofu aside.

Put all of the vegetables into the pan and sauté until the texture is to your liking.  Once the veggies are done, add them to the quinoa and stir.  You can add the dressing to the entire dish, or you can add it to each serving, depending on how much dressing you like.

Bon appétit!

xx/Q

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