Thai Quinoa Salad

Simple and healthy, with a base of plant-based protein quinoa, lots of veggie crunch and a thai-inspired peanut dressing.

Ingredients:

2 tbsps peanut butter

2 tbsps soya sauce

1 1/2 tsps honey

1 1/2 tsps red wine vinegar

1 tbsp lime juice

1-2 tsps fresh grated ginger

2 tsps spicy chili oil

1/2 tsp sesame oil

1/2 tsp dry coriander

1 cup cooked, cooled quinoa (or pre-cooked and packaged)

1 1/2 tsps olive oil

8 oz packaged cole slaw mix

1/2 red bell pepper, diced

2 green onion tops, sliced

1-2 tsp dry parsley

3/4 cup frozen and thawed edamame beans

Mix the peanut butter and soya sauce together, microwaving just a few seconds to thin and whisk it. Then add the honey, red wine vinegar, lime juice, ginger, spicy chili oil, sesame oil and coriander. Set aside.

Add 1 1/2 tsps olive oil to a pan and heat to medium high. Add 1/4 cup of the quinoa and fry it 7-10 minutes to toast it. This pre-cooked and packed quinoa I found was so easy. Having said that, cooking quinoa doesn't take very long, about 15 minutes, so use whatever you find. Once the 1/4 cup of quinoa is toasted set that aside.

In a large bowl add the rest of the quinoa, coleslaw, red bell pepper, green onions, parsley, and edamame. Pour in about 1/2 - 3/4 of the dressing, toss together and serve. Leave the rest of the dressing on the table for those who may want to add more to their plate.

Serves 2-3

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