Step 1

Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.

Step 2

While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.

Step 3

In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.

Step 4

When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.

Step 5

NOTES

Step 6

Serving and Storing – This is a big salad. On its own, it is enough for 4 servings. It will serve 6-8 if you’re serving it as part of a larger meal. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.

Step 7

Make in Advance – You can make the salad dressing up to 5 days in advance. Store it in an airtight container in the refrigerator until ready to use. The rest of the salad can be made up to 4 hours in advance for optimal freshness.