Vegan Thai Quinoa Salad with Peanut Lemongrass Dressing

• Vegan
• Gluten free

• Produce

  • 2 Chili pepper, Red
  • 1/2 cup Cilantro/coriander
  • 2 cloves Garlic
  • 2 Lemongrass
  • 1 Lime, Juice of
  • 1/2 cup Mint, leaves
  • 3 cups Nappa cabbage
  • 1/2 cup Peanuts, roasted salted
  • 1 Red bell pepper, small
  • 1/2 Red onion, small
  • 1/2 cup Thai basil
  • 1 Yellow bell pepper, small

• Refrigerated

  • 1/2 cup Tofu

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Condiments

  • 3 tbsp Maple syrup
  • 2 tbsp Peanut butter, natural

• Pasta & Grains

  • 1 cup Quinoa, white

• Baking & Spices

  • 1 Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 4 tbsp Rice vinegar

Found on crazyvegankitchen.com

Description

Ingredients

• 1 cup white Quinoa
• 1 1/2 cups Vegetable Broth
• 1/2 teaspoon Sea Salt
• Lemongrass Peanut Dressing:
• 2 finely chopped Lemongrass Stalks (white tender bits)
• 2 cloves Garlic
• 1 Red Chilli (with seeds)
• 3 tablespoons Maple Syrup
• 2 tablespoons Natural Peanut Butter
• 4 tablespoons Rice Vinegar
• Juice of 1 Lime
• 4 tablespoons Olive Oil
• Salt, to taste
• Salad:
• 1 Yellow Bell Pepper, small diced
• 1 Red Bell Pepper, small diced
• 1/2 Red Onion, small diced
• 1/2 cup Cubed Tofu of your choice
• 1/2 cup shredded Mint Leaves
• 1/2 cup shredded Cilantro/Coriander
• 1/2 cup shredded Thai Basil
• 1/2 cup Roasted Salted Peanuts
• 3 cups shredded Nappa Cabbage
• 1 thinly sliced Red Chilli

Directions

• In a small pot, combine Quinoa, Vegetable Broth and Salt. Bring to a simmer over medium heat and cover with a lid. Reduce the heat to low and simmer for 20 minutes. When the quinoa is cooked, fluff with a fork and keep warm.
• Whilst the Quinoa is cooking, make the dressing: In the jar of a blender or Nutribullet, combine the Lemongrass, Garlic, Chilli, Maple Syrup, Peanut Butter, Rice Vinegar, Lime Juice and Olive Oil. Blend till smooth.
• Season to taste with sea salt.
• Toss the warm Quinoa in a large bowl with the Bell Peppers, Red Onion, Tofu, Mint, Cilantro, Thai Basil, Chopped Peanuts, Nappa Cabbage and Red Chilli.
• Add 3/4 of the dressing and toss, then season to taste with extra lime juice or salt, if necessary.
• Pile Quinoa Salad on a platter and drizzle with remainder of your dressing. Sprinkle with more chopped Peanuts and Herbs, then serve at room temperature.