Winter Grains Thai Salad
  • 1/2cup whole spelt grainssoaked in 2 cups water overnight
  • 1cup uncooked quinoawhite, red, black, or multicolored
  • 1tbsp extra-virgin olive oil
  • 1tbsp fresh lime juice
  • 1cup shredded red cabbage
  • 1cup shreddedcarrot
  • 8oz can sliced water chestnutsdrained
  • 1cup bean sproutsblanched
  • 4 whole green onionsthinly sliced
  • 1/2cup chopped cilantro
  • 1/4cup chopped roasted peanuts
Peanut sauce
  • 1/3cup unsweetened smooth natural peanut butter
  • 3tbsp reduced-sodium tamari or soy sauce
  • 1tbsp fresh lime juice
  • 1tbsp maple syrup
  • 2tsp toasted sesame oil
  • 2tsp grated fresh ginger
  • Generous pinch of crushed red pepper flakes
  1. Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.
  2. Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups water. Bring to a boil. Reduce heat to medium-low and simmer, covered, until water has been absorbed and quinoa is tender, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.
  3. In medium bowl, whisk peanut butter and tamari or soy sauce together until smooth. Whisk in 1 Tbsp lime juice, maple syrup, sesame oil, ginger, and red pepper flakes. Add more lime or tamari/soy sauce to taste, if you wish. Drizzle over salad.
  4. Sprinkle salad with cilantro and roasted peanuts and serve.
Recipe Notes

Per serving: 374 calories; 14 g protein; 16 g total fat (2 g sat. fat); 49 g total carbohydrates (7 g sugars, 7 g fiber); 298 mg sodium