Thursday, July 30, 2015

Quinoa with Cucumber & Carrot with Peanut Dressing






Low in fat and a good gluten-free source of protein, iron, fibre and vitamins, Quinoa is easy to prepare and tastes terrific, especially when combined with a colourful and crunchy selection of diced cucumber, shaved carrots, fresh cilantro and for an exotic touch — a delicious Indonesian-inspired Peanut Dressing. Rich and creamy with a touch of heat, this simple sauce of peanut butter, lime juice, soy sauce, brown sugar and Thai red curry paste can be whisked together in minutes and would be equally sensational over cold noodles or as quick dipping sauce for Vietnamese-style summer spring rolls.




Quinoa with Cucumber & Carrot with Peanut Dressing 
Serve 4

Salad:
2 cups cooked quinoa, cooled
1 cup shredded carrot
2 cups English cucumber cut into slices then quartered
1 small bunch fresh cilantro, chopped

Peanut dressing:
1/3 cup creamy peanut butter
3 tbsp hot water
3 tbsp fresh squeezed lime juice
1 tbsp soy sauce
2 tsp brown sugar
2 tsp Thai red curry paste
1/4 tsp salt, or to taste
1/8 tsp black pepper


Cook the quinoa according to package directions and place in a large mixing bowl to cool. Once the quinoa is cool, add the carrot, sprouts, red pepper, cucumber and cilantro. Whisk the dressing ingredients together in a small mixing bowl then pour over the salad ingredients and mix well to combine.