Quinoa Veggie Peanut (Printable Version)
Fresh quinoa tossed with snappy veggies and rich peanut sauce for a filling, craveable bowl.
# Everything You’ll Need:
→ Peanut Dressing
01 -
1 clove garlic, chopped really tiny
02 -
15 ml chili crisp oil
03 -
15 ml honey
04 -
30 ml water
05 -
30 ml fresh lime juice
06 -
45 ml sesame oil
07 -
45 ml rice wine vinegar
08 -
80 ml soy sauce
09 -
80 ml creamy peanut butter
→ Salad
10 -
350 g grilled chicken thighs, chopped (totally optional)
11 -
40 g roasted peanuts, roughly crushed for topping
12 -
35 g green onions, sliced super thin
13 -
30 g fresh coriander, chopped up
14 -
100 g snap peas, cut into little pieces (about 1.5 cm long)
15 -
110 g carrots, sliced into sticks or shredded
16 -
150 g bell pepper, cut into thin strips
17 -
400 g red cabbage, finely shredded
18 -
340 g dry quinoa (makes about 1.4 kg cooked)
# Steps to Cook:
01 -
Spoon it all onto a big platter. Want chicken? Add it now. Pour over that extra dressing and toss on some peanuts and coriander for a pop of color.
02 -
Toss everything together in a really big bowl—cabbage, quinoa (make sure it's not hot!), carrots, bell pepper, green onions, coriander, and snap peas. Pour on the peanut sauce, save a bit of it to finish on top at the end, then mix gently.
03 -
Chop coriander, slice up your green onions nice and thin, cut snap peas into short bits, make matchsticks of the bell pepper and carrots, and shred the cabbage (a mandoline is perfect for this).
04 -
If you're adding chicken, rub your thighs with a dash of oil, a sprinkle of salt and pepper, then grill them for about 5-7 minutes on each side over medium-high heat. They should hit 80°C inside. Let them rest before you cut them up.
05 -
Dump all the peanut sauce stuff (peanut butter, soy sauce, lime juice, vinegar, water, sesame oil, chili oil, honey, garlic) into your blender. Whiz it 'til smooth.
06 -
Give that quinoa a rinse under the tap, then cover with double the amount of water and cook just like the packet says. Fluff it up once it's done and let it totally cool off before you mix it with anything else.
# Extra Suggestions:
01 -
Always let your quinoa cool all the way so it doesn't make the veggies soggy or soft.
02 -
Keep a bit of dressing for the end—it makes things look good and adds more punch.