Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked quinoa (from about 3/4 cup uncooked)
  • 2-3 Tbsp Thai sweet chili sauce
  • Juice of 2 limes (2-3 Tbsp)
  • 1/4 cup fresh cilantro or basil, minced
  • 2-4 fresh mint leaves, minced
  • 1/2 red bell pepper, minced
  • 1/2 yellow bell pepper, minced
  • 1/2 English cucumber, sliced
  • 2 cups spring mix (or baby spinach/greens)
  • Salted peanuts or cashews for garnish (optional)
  • 1/4 cup natural peanut butter
  • 1/4 cup unsweetened light coconut milk (such as So Delicious Coconutmilk)
  • 2 Tbsp gluten free tamari (can sub soy sauce or coconut aminos)
  • 1 Tbsp pure maple syrup, honey, or agave

Instruction

  • MAKE THE QUINOA:
  • Let quinoa cool after cooking. Stir in sweet chili sauce, lime juice, and fresh herbs.
  • PREPARE THE SALAD:
  • Stir bell peppers, cucumber, and spring mix into quinoa mixture. Toss to combine well. Drizzle with peanut sauce if desired.
  • MAKE THE PEANUT DRIZZLE:
  • In a medium bowl, whisk together peanut butter, coconut milk, soy sauce/tamari, and syrup/honey until completely smooth. (If your peanut butter is cold, it may need to warm up a bit to get completely smooth in the sauce. If you’re having trouble, simply microwave it for 20-30 seconds and stir again), or use a blender or immersion blender.
  • TO MAKE IT AS MASON JAR SALADS:
  • Layer peanut drizzle in the bottom of each jar. Add prepared quinoa. Add bell peppers, cucumber, and greens. Cover jars with lids and store in the refrigerator up to 1 week.