My, how I love a good quinoa recipe. Not only is it healthy and a much better alternative to rice or pasta, I think it’s absolutely delicious. And when combined with fresh, crunchy vegetables then dressed in a sweet and tangy ginger peanut dressing for just 4 Points + per serving, well, it’s downright FABULOUS. I came across the original version of this recipe at Ambitious Kitchen, and knew I had to try it. But I made some alterations in order to make it more Weight Watchers friendly and to enhance the flavor a bit. My version uses a fantastic, low calorie peanut butter substitute called Better’n Peanut Butter. If you haven’t tried it yet, so yourself a favor and get some! It’s a LOT lower in fat than regular peanut better and the taste is pretty close. If you don’t have the Better’n Peanut Butter, or don’t want to use it, you can absolutely use regular peanut butter, though it will probably tack on an extra Point or two. Regardless, this Crunchy Thai Quinoa Salad is a must try.
Crunchy Thai Quinoa Salad
This delicious Thai flavored quinoa salad is full of savory tastes and textures. The ginger peanut dressing is absolutely decadent and adds the perfect amount of zest to the quinoa and vegetables. Serve as a side or a main course.
Ingredients
- 1 cup quinoa, prepared according to package directions
- 1 red bell pepper
- 1 cup red cabbage, shredded
- 1 carrot, shredded
- 1 cup shelled edamame
- 1 cup green onions, diced
- 1/2 cup cilantro
- 1/4 cup Better’n Peanut Butter
- 1/3 cup reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh grated ginger
- 1 tbsp honey
- 2 cloves garlic, minced
- Juice from 1 lime
- Salt and pepper to taste
Instructions
- Place cooked quinoa in a large bowl and set aside to cool.
- Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
- Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
Serving size is ¾ cup
PER SERVING: 177 calories; 4.5g fat; 24g carbohydrates; 8g protein; 4g protein
Read more: http://www.laaloosh.com/2013/05/16/crunchy-thai-quinoa-recipe/#ixzz2UXx9WeDZ
