At Whole Foods over the weekend, I impulse bought a quinoa starter plant to add to our garden.
It looks like a weed, I would never have guessed it produces such a hearty grain. From what I’ve been reading, we’re not gonna get much from it and it will only grow about 2′ tall. But this should be a fun experience at least and sprouting whatever I harvest from the little plant for salads and more quinoa.
I’m not a huge bread and peanut butter person and I thought about just eating it straight up, it’s basically creamy peanut butter with a little coconut oil blended in. Instead it inspired me to create a spicy peanut dressing to coat a kale and red cabbage salad. And you could use whole almonds, regular peanut butter, almond butter, or shelled hemp seeds in this dressing in place of the Coconut & Peanut Spread.
Spicy Peanut Dressing
- 2 tbsp. coconut peanut butter (or shelled hemp seeds, almonds, almond butter, peanut butter)
- 1 clove of garlic
- 2 tbsp. miso paste
- 1″ thick chunk of fresh ginger
- 2 tbsp. of lemon juice
- 1 carrot, chopped
- 1/4 tsp. red pepper flakes (or to taste)
- 1/2 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The texture and color is very much like a thick carrot ginger dressing, but this one has an intense flare with a rich peanut butter texture.
And adds warmth to a visually pleasing and crunchy salad.
You can reduce the red pepper flakes to taste for less heat.
With added steamed lentils, it made a satisfying meal salad. Poor Miko was bummed I wouldn’t share spicy salad with him.