THAI QUINOA SALAD ENJOY DAN:

                             THAI QUINOA SALAD by CHEF DAN:

Serves 8-10

 

INGREDIENTS:

1-2/3-cup quinoa

3-1/3-cups water or chicken stock

2-cups 3 color deli Cole slaw (green cabbage, carrots, red cabbage)

3 carrots, shredded

1 (12 Oz) package edamame

1 English cucumber, seeded and diced

8-10 scallions, sliced on the bias

1/2-cup dry roasted peanuts

1/2-cup cilantro, chopped

1/2-cup cashews

 

DRESSING:

1/2-cup peanut butter

1 thumb-size fresh ginger, grated

1/4-cup soy sauce

3 tablespoon tamarind concentrate

2 tablespoons light agave nectar

2 tablespoons rice wine vinegar

3 cloves garlic, minced

2 teaspoon sesame oil

2 teaspoons olive oil

1/4- cup lime juice

 

 

DIRECTIONS:

1.   Prepare quinoa according to package directions.

2.   Remove from heat and fluff quinoa with a fork.

3.   Place in a large bowl and set aside to cool.

4.   In a bowl mix together dressing and set aside.

5.   Add all the vegetables to the quinoa and mix gently.

6.   Pour dressing over and stir to combine.

 

ENJOY DAN:                        BON-APPETITE!!