Crunchy Thai Peanut & Quinoa Salad
1 Package Pure Farmland Plant-Based Homestyle Meatballs
3/4 cup uncooked quinoa or millet
1 1/2 cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
1/2 cup chopped cilantro
1/4 cup thinly sliced green onion
1/4 cup chopped roasted and salted peanuts, for garnish
1/4 cup smooth peanut butter
3 tbsp. reduced-sodium tamari or soy sauce
1 tbsp. maple syrup or honey
1 tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. grated fresh ginger (I love ginger so I used 2 teaspoons)
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 1/2 cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.
Cook your package of Pure Farmland Homestyle Meatballs utilizing the package instructions.
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
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