Thai quinoa salad with lime-peanut dressing

If I had to give this summer a theme, it would be - Just Go With It.

If not observing strict bedtimes makes your evenings stress-free, just go with it. 

If watching "Days of our Lives" every night while you clean the kitchen brings you an odd sort of comforting joy, just go with it. (EJ DiMera is in prison, Sami is on a rampage, John Black is in a coma, Hope's eyebrows still shoot sky-high at the end of every scene she's in. All is as it should be in Salem. It makes me strangely happy.) 

If staying off social media is a breath of fresh air, just go with it. 

And if you discover a salad you like so much, you make it every week, just go with it. Variety is over-rated anyway, right? 

We first met, the salad and I, at a friend's house back in March. I was smitten with the first bite: nutty quinoa, crunchy cabbage and peppers, bits of carrots and red onion and cilantro and peanuts - held together with a Thai-inspired dressing that is the perfect blend of natural peanut butter, ginger, honey, soy sauce and lime juice. It bursts with color, texture and oh-my-word-you-have-to-smell-this aroma. It's the kind of salad that pairs perfectly with grilled chicken or, my favorite, spicy shrimp. Or you can just eat it for lunch every day for the entire summer. Like you do. 

Just go with it. 

Thai Quinoa Salad with Peanut Lime Dressing

3/4 cup uncooked quinoa

2 cups chopped red cabbage

1 red bell pepper, diced

1/4 red onion, diced

1 cup shredded carrots

1/2 cup peanuts

1/2 cup chopped cilantro

1/4 cup diced chives

Dressing:

1/4 cup natural peanut butter

2 tsp fresh grated ginger

3 tbsp soy sauce

1 tbsp honey

1 tbsp red wine vinegar

1 tsp sesame oil

1 tsp olive oil

juice of 1 lime

Directions:

1. Rinse quinoa with cold water in a mesh strainer until water runs clear. This removes the bitterness sometimes associated with quinoa. In a medium saucepan, boil 1-1/2 cups water. Add in quinoa and return mixture to a boil. Cover, reduce heat to low and let it simmer for 15 minutes or so, until quinoa has absorbed all the water. Remove from heat and fluff with a fork. Place in a large bowl and set aside to cool. (Note: This should result in about 2 cups of quinoa.) 

2. Make the dressing. Mix peanut butter and honey in a microwave safe-bowl and heat in microwave for 30 seconds, so they will be easier to combine. Add in ginger, soy sauce, vinegar, the oils and the lime juice. Stir until mixture is smooth and creamy.

3. Add dressing to quinoa. Stir to combine. 

4. Fold in the cabbage, red pepper, onion, carrots, peanuts, cilantro and chives. Garnish with extra peanuts, chives and lime slices, if desired. Serve chilled or at room temperature. 

Tips: 

1. Hello Salad Adaptable. Do you have cashews in your cupboard instead of peanuts? Sub 'em in. Want to try honey-roasted peanuts in place of the naked version? Do it. Want to skip the cilantro because it makes you gag? Sigh. If you have to. 

2. Go make this. Right now. That is my biggest tip.

Originally published July 2014.