Thai Summer Salad with Green Vegetables
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Thai Summer Salad with Green Vegetables
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| Servings | Prep Time |
| 8people | 30minutes |
| Cook Time |
| 25minutes |
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Ingredients
Thai Peanut Sauce
- 1 1/2cups peanut butter
- 1/2cup vegetable broth
- 1/4cup soy sauce or tamarior to taste
- 1tablespoon fish sauce
- 1tablespoon freshly grated gingeror more to taste
- 3-4 garlic clovespressed or chopped fine
- Juice of two limes
Toasted Quinoa
- 2 cups dry quinoa
- 2cups water or broth
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.