Sauce is what matters most when it comes to Asian cuisine.  And sesame plus soy equals very good.  Add some ginger and peanut sauce and we have a triumph.  The credit for the delicious ginger peanut dressing goes to Ambitious Kitchen.

To allow the sesame flavour to really stand out,  I cut the peanut butter in half and sprinkled on some toasted sesame seeds.  Then I did a little more substituting based on what I had in my kitchen.   Make it work or move on is my motto.  We don’t do special trips to the store for a new recipe.  Thankfully, this worked exceedingly well with the alternate ingredients.  It was the sauce I tell you.  It always is.

Recipe for Sesame Quinoa Salad
Adapted from Ambitious Kitchen

Ingredients:

• 3/4 cup uncooked quinoa (I used a tricolor quinoa blend)
• 1 cup finely chopped or shredded Napa cabbage
• 3/4 cup grated carrots
• 1/3 to 1/2 cup chopped swiss chard, optional
• 1/4 cup green onions, diced
• 1/2 cup green peas, cooked, optional
• 2 to 4 tablespoons sesame seeds, toasted
• fresh lime juice, to taste
• 2 tablespoons peanut butter
• 1 teaspoon ground ginger
• 2 to 3 tablespoons tamari or soy sauce
• 2 teaspoons pure honey (plus 1 more teaspoon if using natural, unsweetened peanut butter)
• 1 teaspoon rice vinegar
• 1 teaspoon white vinegar
• 1 teaspoon pure sesame oil
• 1 teaspoon extra virgin olive oil
• chopped cilantro, optional
• cashews, optional

Directions:

1. In a small saucepan or microwave-safe bowl, combine peanut butter and honey.  Warm the two ingredients in the microwave or on low heat on the stove top.  Stir until smooth and then add in ginger, vinegars, sesame oil, and olive oil.  Let dressing cool and set aside.
2. To quinoa, add 1.5 cups of water and cook according to package directions.  Transfer quinoa to a serving bowl and let cool to room temperature, about 10 to 15 minutes.
3. To cooled quinoa, add cabbage, carrots, Swiss chard, green onions, peas, and sesame seeds.  Pour dressing and lime juice over salad ingredients and toss to mix evenly.  Chill until ready to serve.
4. Just before serving, sprinkle salad with cashews and chopped cilantro.  Serve with additional lime wedges if desired.

I’m sharing this at Pennywise Platter and Gluten Free Fridays.