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Shrimp or Tofu with Quinoa and Thai Peanut Sauce

This beautiful and delicious dish can be served as an appetizer or main dish for lunch or dinner.  Making the recipe using tofu instead of shrimp elevates it to a vegan delicacy.  The recipe, created by Watcharee Limanon, is simple and healthy whether it is prepared with shrimp or tofu.  Watcharee was trained in the culinary arts at the finest culinary schools in Bangkok.  Her recipes have the authentic flavor of Thailand bit are so easy for the home chef to create in even a small city kitchen.  You'll love it!

Ingredients

  • 4 Tbsp Watcharee's Thai Peanut sauce
  • 2 cups cooked quinoa
  • 2/3 cup cherry tomatoes, halved
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp fresh ginger, diced
  • ¼ cup Watcharee's pad Thai sauce
  • 2 tbs. unsalted roasted peanuts, ground
  • 6 raw shrimp OR Tofu for vegan preparation
  • Oil mist

Preparation

  1. Spray oil mist in a pan and heat it to medium high heat
  2. If using shrimp, sauté the shrimp in a pan with Watcharee's pad Thai sauce until cooked through. Set aside. If using tofu, saute the tofu in a pan with Watchee's pad Thai sauce. Set aside
  3. In a mixing bowl, combine Watcharee's Thai peanut sauce, quinoa, mint, parsley and ginger and mix well
  4. Put quinoa salad in wine glasses or serving dish of your choice.  Arrange shrimp around the rims of wine glasses or on plates
  5. Sprinkle ground peanuts on top before serving
  6. For a vegan dish, please substitute shrimp with tofu.  Feel free to add other vegetables to the quinoa salad such as cucumbers and carrots.  Enjoy!

Serves 2

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauce

$ 0.00

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