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Thai Peanut and Cilantro Quinoa Salad on a Bed of Romaine Lettuce

Thai Peanut and Cilantro Quinoa Salad on a Bed of Romaine Lettuce
 
Thai Peanut and Cilantro Quinoa Salad on a Bed of Romaine Lettuce
This healthy recipe comes from NDSU Extension.

Ingredients

1 c. uncooked quinoa
1½ c. water
2 c. shredded purple (or green) cabbage
1 c. grated carrots
1 c. snow peas
½ c. cilantro, chopped
¼ c. green onions, finely sliced
¼ c. dry roasted peanuts, chopped
1 bunch romaine lettuce

Peanut Sauce
¼ c. smooth, reduced-fat peanut butter
3 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. fresh ginger root, grated
½ lime, juiced (about 1½ Tbsp.)

Directions

Rinse the quinoa with water in a fine-mesh strainer. In a medium-sized pot, combine the quinoa and water and bring mixture to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until all water is absorbed. Fluff quinoa with a fork and set aside. Prepare the peanut sauce by whisking together the peanut butter and soy sauce until smooth. Add the remaining sauce ingredients and whisk until smooth. If the mixture seems too thick, add a little water to thin it out. In a large serving bowl, combine the cooked quinoa, cabbage, carrots, snow peas, cilantro and green onions; toss to combine. Top with peanut sauce and toss to combine. Rinse romaine lettuce and tear into servings. Layer serving dishes with romaine lettuce and place quinoa mixture on top. Garnish with peanuts, if desired.

Makes 11 (½-cup) servings. Each serving has 100 calories, 4.5 g fat, 4 g protein, 11 g carbohydrate, 1 g fiber and 200 mg sodium.

 

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