1 cup quinoa (red or white)
3 spring onions
2 cups bean sprouts
1 carrot
1 handful Thai basil
1 red capsicum
¼ cup roasted peanuts
Salt
Pepper
Dressing Ingredients:
¼ cup crunchy Bay Rd Peanut Butter
2 tsp fresh grated ginger
3 tbsp gluten free soy or tamari
2 tbsp red wine vinegar
1 tbsp sesame oil
Cook the quinoa and set aside to cool. Finely slice the red capsicum and spring onion, grate or julienne the carrot and finely chop the Thai basil. Mix the cooled quinoa with the prepared vegetables, Thai basil and bean sprouts. Make the dressing by mixing everything together and then toss through the salad. Check the salad for seasoning and add salt and pepper to taste if needed.
