This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week!
In this episode Chef Anita makes her Thai inspired, crunchy peanut and quinoa salad. This simple vegetarian meal is perfect for those nights where you want a lighter, healthier meal. To make this dish vegan, simply swap the honey for agave nectar.
About Chef Anita Kerai:
Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there!
A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!
Crunchy Thai Peanut & Quinoa Salad
Ingredients
- ¾ cup uncooked quinoa
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced sugar snap peas
- ½ cup chopped coriander
- ¼ cup thinly sliced spring onion
- ¼ cup chopped roasted and salted peanuts, for garnish
- For the peanut sauce: ¼ cup smooth peanut butter
- 3 tablespoons tamari or soy sauce
- 1 tablespoon honey or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ lime, juiced
- Pinch of red chilli flakes
