Thai Rainbow Quinoa, Peanut Sauce

Updated at: Thu, 17 Aug 2023 01:12:19 GMT

Step 1

Add the quinoa to a saucepan and cover with 350ml boiling water and the veg stock cube. Simmer on a low heat for 10 - 12 minutes until most of the liquid is absorbed and the quinoa is soft. Drain and set aside.

Step 2

Meanwhile, peel the carrot then cut into thick slices and place on an oven tray with a drizzle of oil. Roast for 15 - 20 minutes until golden brown.

Step 3

Cut the cucumber in half lengthwise and thinly slice and place into a large bowl. Finely chop the red cabbage, finely dice the red pepper and slice the spring onions. Add everything to the bowl with the cucumber.

Step 4

To make the dressing, combine the tamari soy, peanut butter, chopped coriander, ginger and lime juice. Mix well and set aside for later. Add a touch of water if you need to loosen it.

Step 5

Roughly chop the peanuts.

Step 6

To serve, mix the cooked quinoa, the chopped vegetables and the peanut sauce together. Divide between bowls and top with the crushed peanuts and roasted carrot.

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