Warm Thai Quinoa Salad

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  • 2 ½ cups water
  • ½ teaspoon sea salt
  • 1 ½ cups quinoa rinsed and drained
  • ¼ cup nut or seed butter
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 1 lime juiced
  • 3 cups leafy greens spinach or other, roughly chopped
  • 1 cup frozen peas
  • 1 red bell pepper diced
  • ½ red onion minced
  • ¼ cup fresh cilantro chopped
  • ½ cup almonds chopped
  • Bring water and salt to a boil in a medium pot. Add the quinoa, reduce to a simmer, and cover. Cook for 11-12 minutes or until quinoa is cooked through and the water has evaporated (if cooked through and a little water remains, drain it).
  • Remove the quinoa from the heat and stir in the nut or seed butter, sesame oil and tamari; let sit for five minutes.
  • Stir in the lime juice, spinach, peas, red pepper, onion, cilantro and almonds and mix until ingredients are coated. Cover and let sit for another five minutes.
  • Taste and adjust salt as needed. Serve warm or at room temperature.
This Thai salad is creamy, nutty and oh so satisfying. Want a little spice? Add some red pepper flakes to take it up a notch.
Make ahead tip: This salad lasts for three days in the refrigerator. Make it a day ahead and pack it in your lunch for a delicious, healthy option.
Recipe by Heartbeet Kitchen