Thai Inspired Warm Kale Quinoa Salad copyright dana bueno

It’s been said that kale is sooooo last year, but it’s still a staple in our house. Don’t give in to the kale haters!  I use it raw in my green juice, but I also really enjoy it cooked just slightly, so it turns bright green, and added to a salad.

Thai Inspired Warm Kale Quinoa Salad copyright dana bueno

This salad is inspired by my Warm Kale Quinoa with Lemony Tahini Dressing, but I modified the dressing for my peanut butter-lovin’ husband.

Thai Inspired Warm Kale Quinoa Salad copyright dana bueno

I use the curly kale, because it is heartier, but if you are prefer baby kale, I would suggest adding it to the salad raw.

Thai Inspired Warm Kale Quinoa Salad copyright dana bueno

Thai Inspired Warm Kale Quinoa Salad with Peanuty Dressing

xo,

dana

thai inspired warm kale quinoa salad copyright dana bueno

5.0 from 2 reviews
Thai Inspired Warm Quinoa Salad
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Dressing:
  • 4 tablespoons room temperature or warmed natural peanut butter
  • 1½ tablespoons Braggs Aminos
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil (or additional olive oil)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons freshly grated ginger
  • the juice of 1 lime
  • 3 squirts of hot sauce (or to your preference for heat)
  • Salad:
  • 2 cups quinoa cooked to package instructions
  • 1 large bunch of kale, stems removed from the center and cleaned (you may want to roughly chop)
  • 1 cup shredded red cabbage
  • 1 red pepper, diced
  • ½ cup red onion, diced
  • 2 or 3 carrots, peeled and cut into matchsticks or shredded
  • 1 cup garbanzo beans
  • for the topping roasted peanuts, cilantro, fresh lime juice
Instructions
  1. Cook the quinoa according to package directions and allow to cool
  2. Prepare dressing:
  3. Whisk the warm peanut butter, Braggs, olive oil, coconut oil, rice vinegar, sesame oil, ginger and lime juice together until smooth. Add water or extra olive oil if you prefer a thinner dressing
  4. Prepare your vegetables:
  5. Drizzle olive oil in a skillet.
  6. Cook the carrots and red pepper over medium heat briefly - just until the vegetables brighten in color, remove from the pan and set aside
  7. Add a little olive oil to the pan if needed and cook the red cabbage very briefly until it brightens in color, remove from the pan and set aside
  8. Finally add the kale and cook until it just turns bright green, remove from the pan and set aside
  9. Mix the salad:
  10. To the cooked quinoa - add a little of the dressing
  11. Add the slightly cooked vegetables, the garbanzo beans and the red onion
  12. Mix and add more of the dressing
  13. Top with roasted peanuts, cilantro and lime juice
  14. Season with sea salt and freshly ground pepper

 

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