The Asian Vegetarian: Thai Peanut and Quinoa Salad

The Asian Vegetarian: Thai Peanut and Quinoa Salad

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Chef: Anita Kerai Join Chef Anita Kerai as she makes her Thai inspired, crunchy peanut and quinoa salad in her Indian-Kenyan fusion Masterclass. This simple vegetarian meal is perfect for those nights where you want a lighter, healthier meal. To make this dish vegan, simply swap the honey for agave nectar. About Chef Anita Kerai: Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there! A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!

Crunchy Thai Peanut & Quinoa Salad

Ingredients

  • ¾ cup uncooked quinoa
  • 1 ½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced sugar snap peas
  • ½ cup chopped coriander
  • ¼ cup thinly sliced spring onion
  • ¼ cup chopped roasted and salted peanuts, for garnish
  • For the peanut sauce: ¼ cup smooth peanut butter
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • ½ lime, juiced
  • Pinch of red chilli flakes

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