Crunchy Thai Peanut & Quinoa Salad

I will quite often mind my own business, particularly in yoga class. It’s anything but an extremely friendly type of activity, you know? Last year, when I strolled into my standard Tuesday night yoga class and my teacher yelled, “Treat AND KATE,” I froze. Kim, an ordinary in the class, had found out about my blog through her colleague, and she said, “I know her! I go to yoga with her!”

Then, at that point, Kim told Kristina, the educator, and afterward everybody found out. Counting Amie, one of my number one teachers, who is extraordinary companions with Kate Kasbee of Well Veggie lover. Kate lives in Chicago and was dealing with a cookbook called Economical Vegetarian at that point.

Through the Amie-Kate association, I got a sneak look at Economical Vegetarian and composed a snippet for the back cover. “Parsimonious Vegetarian offers a mind boggling exhibit of new and basic veggie lover recipes. Each and every one of them figures out how to be not difficult to make, reasonable and available, as well.”

Kate came to town for Amie’s birthday celebration, so I met her for drinks, and a monster green bug arrived in her herbed green mixed drink. Is it safe to say that you are as yet following? I can’t make this stuff up.

Also read: 10-Minute Quesadillas

Kate and I reinforced over the hardships of cookbook-production, our affection for our amusing looking puppies (meet Rex), and the green bug insight. We rehearsed our half-moon presents at Amie’s terrace birthday celebration the following day. Perhaps I ought not be so timid about my work, since it opens such countless fun entryways.

Today, I’m sharing a flavorful recipe from Parsimonious Veggie lover, highlighting cabbage, carrots, green onion, snow or snap peas, and cilantro — all new, reasonable, and stacked with supplements and fiber. Prepare all of that in a habit-forming natively constructed nut sauce for a fresh, bright, Thai-enlivened salad. Appreciate it as a light summer supper, and get together the extras for later lunch.

The book’s recipe calls for millet rather than quinoa. I got every one of different fixings at the store, while accepting that I had millet in my storage space at home. I didn’t, so I utilized quinoa all things being equal. Millet is more affordable yet quinoa has more protein, so take your pick as needs be. It’ll turn out incredible one way or the other. Appreciate, and make certain to look at Kate and Katie’s book, Thrifty Vegetarian!



  • ¾ cup uncooked quinoa or millet
  • 1 ½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas or sugar snap peas
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped roasted and salted peanuts, for garnish

Peanut sauce

  • ¼ cup smooth peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes


  1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ 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. (Here’s how to cook millet.)
  2. Meanwhile, make the peanut sauce: 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 (I didn’t need to do this).
  3. 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 it 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.
  4. 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.