Holy mother of goodness ~ this meal was fantastic! I've been on a peanut butter kick lately - I'm in love with the "do it yourself" fresh ground peanut butter at Whole Foods. This peanut butter is awesome because there's no added sugar, it's unsalted and there are no added oils. Yum!
The dressing on this salad is one of the most amazing things I've ever tasted, I could eat it with spoon. This recipe was inspired by a recipe I found online, but I made some adjustments to the ingredients. I added some baked tofu to the mix to give a little extra protein, this way we could make a meal of it. We LOVED this one and have made it twice in the last week. It took me 30 minutes (max) to prepare, so not only was it scrumptious but it was quick!
You could really add any of your favorite raw veggies - zucchini, yellow squash, scallions?
Ingredients:
- 2 cup quinoa
- 4 cups water
- 1 medium cucumber, quartered and sliced
- 1 small zucchini squash, quartered and sliced
- 1 cup mung bean sprouts
- 1 bag of organic shredded carrots
- 1 medium red bell pepper, diced
- 1 pkg. baked tofu, heated and cut into bite size pieces (I used Peanut flavored but you could use any Asian inspired tofu)
- 1/2 cup cilantro, chopped
- 6 tbs fresh unsalted ground peanut butter
- 6 tbs plain rice vinegar
- 4 tbs gluten-free soy sauce
- 1 - 2 tsp Sambal Oelek chili paste (found in any Asian market or ethnic aisle of your grocery store)
- 2 small garlic cloves
Instructions:
- Bring 4 cups of water to a boil in a saucepan. Add quinoa and simmer briskly until quinoa is tender, about 15 minutes.
- Combine peanut butter, vinegar, soy sauce, red chili paste and garlic in a magic bullet or blender.
- When quinoa is ready, transfer it to the bowl, along with the veggies, tofu and peanut sauce, and toss to combine. Top with chopped cilantro.
- Serve immediately while still warm and enjoy!
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