Gardens are beginning to offer up vegetables, and those can be used in any number of delicious dishes. This Thai inspired salad can be served warm or cold, and uses the Instant Pot to prepare the quinoa and lentils, both of which come out perfectly!
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| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
Thai Peanut Sauce
- 1 1/2 cups peanut butter
- 1/2 cup vegetable broth
- 1/4 cup soy sauce or tamari or to taste
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger or more to taste
- 3-4 garlic cloves pressed or chopped fine
- Juice of two limes
Toasted Quinoa
- 2 cups dry quinoa
- 2 cups water or broth
Ingredients
Thai Peanut Sauce
Toasted Quinoa
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Instructions
- Combine all in a blender and process on high until well emulsified.
- Turn the Instant Pot on saute setting. Put the quinoa into the pot and, stirring often, let the quinoa “toast” until it is browning and fragrant. Add the broth, close the pot correctly, and set manual setting to 1 minute. Let the pressure naturally release and then turn the quinoa into a large bowl to cool. Fluff with a fork.
- Place the lentils and water in the Instant Pot and set manual setting for 20 minutes. Let the pressure naturally release, and then put the lentil into the same bowl as the quinoa. In the meantime, saute some early onions, sugar snap peas, kale, or other green vegetable that you have on hand - or any of your choice - until the onions are turning brown and the veggies are bright and cooked through. Remove from heat and add to the salad.
- Cover with the peanut sauce, stir well, and adjust seasonings. Serve warm, or chill and serve cold.
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