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4 tbs. 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 tbs. fresh ginger, diced
¼ cup WATCHAREE'S pad Thai sauce
2 tbs. unsalted roasted peanuts, ground
6 raw shrimp
Oil mist
Spray oil mist in a pan and heat it to medium high heat.
Sauté the shrimp in a pan with pad Thai sauce until cooked through. Set aside.
In a mixing bowl, combine WATCHAREE'S Thai peanut sauce, quinoa, mint, parsley and ginger and mix well.
Put quinoa salad in wine glasses.
Arrange shrimp around the rims of wine glasses. Sprinkle ground peanuts before serving.
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!
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