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Export 11 ingredients for grocery delivery
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.
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