Crunchy Thai Peanut and Quinoa Salad

 A cold snap for AZ as several nights in a row down in the 20's which by MN comparison temps not terrible-terrible but for here, yes. And you know it's cold when the small pond in the backyard freezes, birds are skating across ice, perplexed wondering where the water is for drinks. 

We have all had to bundle up!

Crunchy Thai Peanut and Quinoa Salad
Cook's Notes: This Thai-flavored salad recipe is a healthy dish. It's vegan, GF and packs well for a lunch. Keep it covered and it can be refrigerated for up to 4 days. The recipe is adapted from cookieandkate.com and serves 4. 

Salad Ingredients:

• 1 cup uncooked quinoa (I used half red and half white)
• 1/2 bag of chopped Asian Salad Mix (save dressing from the bag for another meal)
• Snow peas, diced diagonally 1 cup
• Thinly sliced cucumbers, 1/2 cup
• 1/2 cup thinly sliced carrots
• Mini sweet red and yellow peppers, diced 1 cup
• Red onion, diced 1/3 cup
• Peanuts, coarsely chopped for topping

Peanut Dressing Ingredients:

Cook's Notes: The ingredients listed for the salad can be increased or decreased depending on how many servings you need. The dressing is enough for 3 salads. It's a thick dressing so use immediately rather than refrigerating. Creamy peanut butter works better as crunchy gives it a different texture. Thai Peanut Dressing is just amazing with a wonderful blend of sweetness, saltiness, sourness, and a bit of heat with red pepper flakes.

• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey or maple syrup
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1-inch square piece fresh ginger, peeled, minced about 1 tablespoon or 1 teaspoon dried ginger
• 1/4 teaspoon salt
• 1/8-1/4 tsp. crushed red pepper flakes

Salad Directions:

• In a medium-sized pot combine rinsed quinoa and 2 cups of water. Bring mixture to a gentle boil. Reduce heat to medium-low and gently simmer the quinoa until it has absorbed all the water. Remove from heat, cover the pot and let it rest for 5 minutes.
• Place all salad ingredients in a bowl and add the cooled quinoa.

Dressing Directions:

• In a blender add all ingredients, mix until smooth. If gets too thick add a little water.

Puzzling shortages
It would be an understatement to say I grocery shop more than most. A few of my favorites have been missing from the shelves for quite some time. I checked a total of 3 grocery stores and Walmart over the past month for each.
Pepperidge Farm Puff Pastry
Grapenuts
Club crackers
A very limited supply of boxed pasta
Many refrigerated Pillsbury products including cinnamon rolls

BUT what they do have is the new limited edition of Oreo with Sprinkles (confetti) to commemorate their 100th birthday. You might want to consider buying sooner rather than later.