Sweet Potato Quinoa Salad with Spicy Peanut Sauce
Cuisine: Thai
  • 1 cup quinoa, uncooked
  • 3 cups sweet potato, diced (about 2 medium sweet potatoes)
  • 1½ cups sugar snap peas
  • ½ head of cauliflower, chopped
  • ¼ cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger
  • 3 cloves garlic, minced
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp peanut butter
  • ½ cup thinly sliced green onions
  1. First, make the quinoa.
  2. Combine quinoa with 2 cups of water. Bring to a boil, reduce heat and cover, simmering until quinoa is cooked, about 12-15 minutes. I start checking mine after 10 minutes to stir and make sure the bottom isn't burning.
  3. While the quinoa is cooking, you can also start cooking the sweet potatoes.
  4. Bring large pot of water to boil. Add sweet potatoes and cook until tender, about 10 minutes.
  5. During the last 5 minutes, add the cauliflower to sweet potatoes.
  6. During the last 2 minutes, add the snap peas to sweet potatoes and cauliflower and blanch for 2 minutes, until bright green.
  7. Pour veggies into a strainer and let cool slightly.
  1. Combine all ingredients in a small bowl and whisk well to combine.
  2. Combine cooked quinoa with veggies and drizzle with dressing.
  3. Toss to evenly distribute dressing throughout veggies and quinoa.
  4. Top with green onions.
  5. Serve at room temperature or cold.
Recipe by Honest Cooking at https://honestcooking.com/sweet-potato-quinoa-salad-with-spicy-peanut-sauce/