Thai Summer Salad with Green Vegetables
Thai Summer Salad with Green Vegetables
Servings Prep Time
8people 30minutes
Cook Time
25minutes
Servings Prep Time
8people 30minutes
Cook Time
25minutes
Ingredients
Thai Peanut Sauce
Toasted Quinoa
Lentils
Instructions
  1. Combine all in a blender and process on high until well emulsified.
  2. 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.
  3. 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.
  4. Cover with the peanut sauce, stir well, and adjust seasonings. Serve warm, or chill and serve cold.