Thai food is all about the perfect balance of all five tastes: sweet, sour, bitter, salty and umami (savory). It all combines to create a complex cuisine that will make your taste buds dance. It’s also usually healthy, full of lean protein and lots of vegetables. It substitutes real flavor from herbs, spices and condiments like peanut butter and soy sauce in place of fat.

This Thai peanut, quinoa and bean salad takes all the freshness and flavor of Thai food and pairs it with quinoa and beans, two superfoods that will leave you ready for anything. Mixed beans, al dente quinoa, and crunchy veggies form the base for this salad. Then it’s all tossed with sesame oil, soy sauce, peanut butter (we like crunchy for some texture, but whatever you have is fine) and a hint of honey. This recipe calls for Thai Seasoning, which you can find in the spice aisle of your grocery store. It’s a combination of tons of spices, including cumin, dried chilies, dried lime zest, dried ginger and more.

This is a great meal to grab after a relaxing yoga class or on a hot day. It also makes a great packed lunch, since it’s served cold and packed with protein. Serve it on its own or alongside grilled chicken skewers.

Thai Peanut Quinoa and Bean Salad

2 cups Randall Beans Deluxe Mixed Beans, drained and rinsed
1/2 cup quinoa
2/3 cup chicken broth
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup cucumber diced
2/3 cup red pepper, diced
2 green onions, sliced

Dressing

2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp honey
1 tbsp peanut butter
2 tsp Thai blend seasoning
1/2 tsp seasoned salt

Cook quinoa in chicken broth according to the package directions. Combine the cooked quinoa with beans and vegetables in a large bowl. To make the dressing, blend all ingredients together with an immersion blender or in a traditional blender. Add dressing to salad and stir to coat. Chill the salad until ready to serve.

Serves 8

 

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