Peanut Curry Quinoa Salad
How do you feel about quinoa?
Do you like it? Or is it that grain that is rather a chore to eat, but because you know it is so so good for you, you force yourself to eat it somewhat regularly?
I fall somewhere in between. Quinoa is certainly not my favorite grain, but it’s not like I don’t enjoy it. It’s more like, I think it is really really easy for quinoa to be cooked wrong. AND BORINGLY.
Not this dish! This peanut curry quinoa salad is the most exciting quinoa dish I know. And you know what makes it even better? It is so incredibly good for you! Look at the ingredient list—quinoa, broccoli, peanut butter, edamame, carrots, tofu…! This dish is quite literally a powerhouse. And again, the taste is amazing. How wonderful is that when taste and nutrition align?
So make this peanut curry quinoa salad, and give your taste buds and your body something to be happy about. (: Let me know how you like it! This quinoa salad is a favorite of my husband’s because it also provides him with an excellent lunch the next day. Hope you enjoy it!
Peanut Curry Quinoa Salad
Peanut Curry Sauce
- 2 cloves garlic
- 1/3 cup peanut butter
- ¼ cup Bragg’s aminos, or soy sauce, but really, Bragg’s aminos is so much better!
- 1 Tbsp brown sugar
- ½ Tbsp rice vinegar
- ½ Tbsp fresh lime juice
- ¾ tsp curry powder
- 1 tsp sriracha
- ¼ tsp ground pepper
- 1 ½ cups quinoa, rinsed
- 3 cups vegetable broth
- 1 tsp sea salt
- 1 cup edamame
- 2 cups blanched broccoli
- ½ cup peanuts, then chopped
- ¾ cups shredded carrots
- ½ cup cilantro, minced
- 14 oz baked tofu or 10-15 cooked Gardein pieces, depending on brand and size, chopped to ½ inch pieces
Cook the quinoa
- In a large pot, add the quinoa, vegetable broth, and salt. Bring to a boil over high heat, then bring the heat down to low, and let the quinoa simmer. Cover, leaving a crack open to let steam escape. Simmer until all of the broth has been absorbed by the quinoa, about 40 minutes. Stir every so often. Turn off the heat, and completely cover with the lid. Steam for 5 minutes.
- While the quinoa is cooking, blanch your broccoli, measure out your carrots and edamame, mince your cilantro, and chop your peanuts and tofu (or Gardein). Place them all in a bowl so they are ready to be added to the quinoa when it is done cooking.
- To a saucepan, add the garlic, mirin, and aminos. Cook over medium heat until it comes to a boil. Once boiling, lower the heat to medium low and cook, constantly stirring, for about one minute. Now take off the heat, add the peanut butter, brown sugar, rice vinegar, lime juice, curry powder, sriracha, and pepper. Put the saucepan back on medium low heat, and stir constantly, until the peanut butter and everything else you just added are smoothly incorporated. The sauce will be very smooth, creamy and dark. Sauce is done!
Bring it all together
- Once the sauce and quinoa are done, it is time to mix everything together! I like to do this in the pot I cooked the quinoa in so everything is warm and flavors meld better. Add the bowl of all of the veggies, peanuts, cilantro, and tofu/gardein to the quinoa. Stir together to incorporate. Now add the sauce. I like to use all of the sauce, but go slowly in case you prefer a drier dish with less sauce. Add sauce to preference, and serve!
© Macarons and Mimi
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