Recipe

		Warm Thai Peanut-Quinoa Salad
		Serving Size - 5
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 1/2 cups water

1/2 teaspoon salt

1 1/2 cups dry quinoa, rinsed

1/4 cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce

Juice of one lime

3 cups roughly chopped baby spinach

1 medium red pepper, diced

1/3 cup minced red onion

1/4 cup chopped fresh cilantro

1/2 cup chopped peanuts

Bring water and salt to a boil in a medium pot. Add quinoa, then reduce to a simmer and cover. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.) Remove from heat and stir in peanut butter, sesame oil and soy sauce. Let sit for five minutes. Stir in lime juice, spinach, peas, red pepper, onion, cilantro and peanuts. Taste and adjust salt as needed. Serve warm or at room temperature.