Thai Peanut Quinoa Salad
Overview
Prep Time: 15 min • Cook Time: 15
Total Time: 30 min
This Thai Chicken Peanut Quinoa Salad is loaded with fresh veggies, chicken, and quinoa. Tossed in a delicious homemade peanut sauce! This is gluten free & dairy free.
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what you’ll need:
1 cup quinoa (dry)
1lb chicken (I used rotisserie to make it easy)
1 cup shredded carrots
1 cup shredded purple cabbage
1/2 sliced red onion
1 cup sliced persian cucumbers
6-8 sliced mini bell peppers
1/4 cup peanut butter
1/2 cup water
2 tbs coconut aminos
2 tbs rice vinegar
1 tbs chili garlic sauce (huy fong)
2 tsp ginger powder
2 tsp minced garlic
1 tsp toasted sesame oil
Cilantro
Instructions:
Start by cooking your quinoa according to the package instructions.
While the quinoa is cooking cut the red onion, cucumbers, and mini bell peppers into thin slices.
Then start on your peanut sauce. To a blender add in 1/4 cup peanut butter, 1/2 cup water, 2 tbs coconut aminos, 2 tbs rice vinegar, 1 tbs chili garlic sauce, 2 tsp ginger powder, 2 tsp minced garlic, and 1 tsp toasted sesame oil. Blend well for about 30 seconds until smooth.
Now it’s time to assemble! Add in your cooked quinoa, all the veggies, the chicken, and the peanut sauce and mix well. Top it off with some freshly cut cilantro and enjoy!