Ensalada Thai con quinoa crunchy
Directions
- 1Place cooked quinoa on a baking tray, season with garlic powder, cumin, onion powder, soy sauce, gochujang, and olive oil. Mix well.
- 2Bake at 180°C until golden and crispy.
- 3Grate carrots, dice the cucumber, and slice the red onion into julienne.
- 4Sauté the vegetable protein bites in a pan.
- 5Prepare the sauce by mixing peanut butter, coconut milk, soy sauce, garlic powder, grated ginger, agave syrup, lime juice, tomato concentrate, and a splash of olive oil.
- 6Assemble the salad in a bowl with the prepared vegetables, sautéed bites, crispy quinoa, and top with sauce and fresh cilantro.
Ingredients
- 1 cup quinoa, cooked
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 tbsp soy sauce
- 1/2 tsp gochujang (optional)
- 1 tbsp olive oil
- 2 whole carrot, grated
- 150 g vegetable bites, sautéed
- 1 whole cucumber, diced
- 1/4 whole red onion, julienne
- 1 handful fresh cilantro (optional)
- 1 tbsp toasted peanuts
- 1 tbsp peanut butter
- 50 g canned coconut milk
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1 tsp fresh ginger, grated
- 1/2 tbsp agave syrup
- 1 squeeze lime juice
- 1/2 tsp tomato concentrate
- 1 tsp olive oil
Equipment
baking traygraterchef's knifecutting boardpanspatulamixing bowlwhisk
