Peanut Curry Quinoa Salad
Peanut butter, curry powder, and mirin pack my Peanut Curry Quinoa with flavor, while the veggies and tofu load it with protein.
Servings: 5 people Print Recipe
Peanut Curry Sauce
- 3 cloves garlic, minced
- ⅓ cup peanut butter
- ¼ cup Bragg Liquid Aminos, or soy sauce, but Bragg Liquid Aminos is best
- ¼ cup mirin, Japanese cooking wine. Use REAL mirin; if glucose or fructose is on the ingredients list, it's not actually mirin. I prefer Eden Foods Mirin)
- 1 Tbsp brown sugar
- ½ Tbsp rice vinegar
- ½ Tbsp fresh lime juice
- 1 tsp curry powder
- 1 tsp sriracha, (or ½ tsp Pain is Good Sambal hot sauce)
- pinch ground pepper
- 1 ½ cups quinoa, rinsed
- 3 cups vegetable broth
- 1 tsp sea salt
- 1 cup edamame
- 2 cups broccoli, steamed or blanched
- ½ cup peanuts, chopped
- ¾ cup shredded carrots
- ½ cup cilantro, minced
- 14 oz tofu, cubed; use my crispy baked tofu recipe, or buy the baked tofu at Trader Joe's. You can also substitute the tofu with about 15 cooked Gardein Mandarin nuggets. Just cut each nugget into thirds, and don't use the sauce.)
Cook the quinoa
To a large pot, add the quinoa, vegetable broth, and salt. Bring to a boil over high heat, then turn the heat down to low, and let the quinoa simmer. Cover the pot, but leave a crack open to let steam escape.
Stir the quinoa every so often, and simmer until the broth is mostly absorbed and the quinoa is cooked through, about 30-35 minutes.
Quinoa is done, set aside.
Prepare everything else
While the quinoa cooks, steam or blanch your broccoli, measure out your carrots and edamame, mince your cilantro, and chop your peanuts.
(And if you haven’t yet prepared your tofu or Gardein, now is the time to do it.)
Make the sauce
Add the peanut butter, brown sugar, rice vinegar, curry powder, sriracha, and pepper.
Put the saucepan back on medium-low heat, and stir constantly, until the peanut butter and everything else you just added are smoothly incorporated.
The sauce is done when it’s all come together into one smooth, creamy, and dark mixture.
Take the sauce off the heat, and stir in the lime juice.
Bring it all together
Once the sauce and quinoa are done, mix everything together. Start by gently folding in the carrots, broccoli, edamame, cilantro, peanuts, and tofu.
Now add about half of the sauce. Gently fold in the sauce, and taste. Add more sauce to taste. (I usually use about ¾ of the sauce, and save the remainder for a tofu marinade or dip.)
Serve and enjoy!
Use my Crispy Baked Tofu recipe, or buy baked tofu at Trader Joe's. This dish is great at any temperature, and makes excellent lunch leftovers. This dish is vegan, vegetarian, and gluten free.