Warm Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup chunky peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

Juice of one lime

3 cups roughly chopped baby spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

1 tablespoon red pepper flakes

¼ cup chopped fresh cilantro

½ cup chopped peanuts, toasted

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.)

4. Remove from heat and stir in peanut butter, sesame oil, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, red pepper flakes, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Serve at room temperature.