HP - Thai Quinoa Salad
Servings: 2 servings
Calories: 649kcal
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Ingredients
- 1 cup (170 g) quinoa
- ¼ papaya (¼ = roughly 300g; alternatively use mango)
- 4 tbsp peanuts
- 3 tbsp sesame seeds
- 1 tsp peanut oil (or olive oil)
- 6 oz (170 g) sugar snap peas (a good handful)
- ½ red onion
- 1 bunch basil, fresh (Thai basil would be best)
- 1 bunch mint, fresh
- 2 tsp coconut flakes
- 1 tsp hot sauce (eg. sriracha)
- ½ lemon (juiced; lime also works well)
- 1 thumb ginger, fresh (grated)
- salt
Optional:
- 1 stick lemongrass (optional but awesome)
- 1 clove garlic (crushed)
Instructions
- Cook the quinoa according to instructions. Smack the lemongrass stick on the table to “open it up”, add it to the quinoa with a pinch of salt.
- When the quinoa is ready, remove the lemongrass.
- While the quinoa is cooking, peel the mango or papaya, take out the seed(s) and cut into small cubes. Add them to a mixing bowl.
- Chop the peanuts roughly, then roast them (if not already roasted) together with the sesame seeds in a pan on medium heat for 2-3 minutes. Off they go into the bowl as well.
- In the same pan and with some peanut oil gently fry the snap peas for 1 minute and tip them into the bowl as well.
- Thinly slice the red onion, chop the (Thai) basil and mint leaves. Together with the quinoa, mix it all with the other ingredients. Finish the salad off with lemon juice, coconut flakes, hot sauce and the grated ginger. If you fancy garlic, now is the time to grate it in as well.
- Enjoy!
Nutrition
Calories: 649kcal | Carbohydrates: 91g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 71mg | Potassium: 1199mg | Fiber: 15g | Sugar: 20g | Vitamin A: 2364IU | Vitamin C: 109mg | Calcium: 259mg | Iron: 9mg