Those of you who read my blog regularly, or follow my recipes on Facebook, know that I’m a big fan of San-J sauces. When the whole line went gluten-free, I rejoiced! I had been making many of my own sauces and marinades, but having everything from delicious Orange Sauce to gluten-free Tamari on hand — ready-made — sure makes dinner quicker!
My favorite sauce by far though, is their Thai Peanut Sauce. Absolutely everything I’ve used it in or on tastes better. I’ve used it as a dipping sauce, a marinade, and now, as that something extra that makes my Thai Peanut Quinoa dish so special.
Now back to this yummy meal … let me whet your appetite with this out-of-this-world delicious, healthy and truly easy recipe for your next dinner!
Use what veggies you like and have on hand, and any protein you prefer: chicken, shrimp, tofu, or just veggies … you get the idea. My recipe below calls for seafood, but feel free to substitute. Choose any color Quinoa, Sprouted Quinoa (may be rehydrated and eaten raw), or Kañiwa (looks like mini-me Quinoa and cooks faster, but still has that nutty taste and incredible protein boost of Quinoa). Follow these basic directions and you’ll have a scrumptious, nutritious meal for your family in about 30 minutes!
Thai Peanut Quinoa
Let me whet your appetite with this out-of-this-world delicious, healthy and truly easy quinoa recipe for your next dinner! Scrumptious and nutritious!
Ingredients
- 2 Bell Peppers, diced and seeded
- 2 Zucchini, cubed
- 1 onion, diced
- 1 cup mushrooms (I used Baby Bellas), halved
- 1 pt. grape tomatoes
- 2 ears of corn, cooked and cut from the cob
- 1/4 – 1/2 cup Thai Peanut Sauce
- 1 cup Quinoa, Sprouted Quinoa or Kañiwa
- 1 1/4 – 1 3/4 cup water
- 1/2 lb. shrimp, deveined and peeled (optional)
- 1/2 lb. scallops (optional)
- 2 Tbs. vegetable oil (high heat preferred)
- 2 Tbs. San-J Thai Peanut Sauce
Instructions
Preheat oven to 400°F.
Prepare vegetables and spread evenly in a baking dish or roasting pan, drizzling with enough Thai Peanut Sauce to lightly coat all veggies (do not roast the corn unless it is uncooked at this point). Toss to coat. Place in preheated oven and bake for approximately 30 minutes, stirring once at 15 minutes so as not to overbrown.
Meanwhile, boil water in a lidded saucepan per Quinoa package directions. Add rinsed quinoa, stir and cover, reducing heat to simmer. Follow package directions regarding how long to simmer — most recommend between 15-20 minutes. The seeds are cooked when the white spiral-like germ has popped out of each seed and the water is absorbed. Fluff with a fork once fully cooked.
Prepare a large wok or skillet by adding oil and 2 Tablespoons Thai Peanut Sauce and heating to high. When the pan is very hot, add the scallops and shrimp, being careful not to get burned from splatter. Pan sauté on both sides for a total of 2-3 minutes, depending on the size of the shrimp and scallops. The scallops should be slightly caramelized on the edges and very soft inside, but not translucent; the shrimp should no longer be pink, but not cooked so much that they are rubbery.
Reduce heat to medium-low and add roasted vegetables and cooked Quinoa. Toss to bring to consistent heat and serve.
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I “liked” your FB.
I would love to make some orange or sweet and sour chicken with ham fried rice using these sauces…YUM!
I’d like to try the LAYERED JAPANESE RICE VERMICELLI from the San-J website.
The San-J sauces are great and I’ve been using them for a while now. My hubby is GF and one of our favorites is the Peanut Sauce! Hope to win this cool package
I liked you on facebook! I would like to try some orange chicken with the Orange sauce.
I love Asian food and would love to have more condiments to play with in the kitchen. Thanks, Jules
I just liked you on FB. I made the Thai Peanut Quinoa last night and it was delicious. I may leave out the tomatoes the next time since they got mushie – but add some snow peas.
Karen – so glad you tried the recipe already!! Any of the veggies is optional, but as far as tomatoes go, I like to use grape or cherry tomatoes for just that reason. Once you slice them in a cooked dish like this, they tend to get mushy. Using the smaller tomatoes that don’t need sliced keeps that from happening. You could also add them in uncooked or cook them for less time. Enjoy experimenting!
I’d love to try each of these Thai recipes with the Quinoa, then with rice, THEN with rice noodles! Thai food just shouts for noodles and/or rice … and the Quinoa is still another option.
I would like to marinate some chicken using the Thai Peanut Sauce and put it over some broccoli.
I liked you on FB
I ‘liked’ you on FB!
You did it again, Jules!!!! This dish is amazing!!!!
Judy – so glad you loved it!
Thanks for sharing these tips! I have always liked you on facebook and love your flour blend. Now to try the San J Thai Peanut sauce in my stir fry and to try your quinoa recipe. Yum.
I’d like to try the Thai peanut quinoa
Jules. I’m so glad to learn you’ve tried these sauces. I just printed out this recipe and cannot wait to try. I had just purchased a bunch of the san j sauces the other day but was nervous to use them eventhough they are labeled GF. I’m so excited to make a chicken teriyaki rice bowl this afternoon and then make the quinoa for dinner. Thanks!
Charlotte – enjoy those sauces! If you come up with some great recipes with them, share them on my FB page or back here as a comment so others can try them too!
recipe looks great! my grocery only carries the soy sauce and I’m excited about the others! love asian stirfry with my fresh Alabama veggies! would love to have some more options on the sauces!!!
Maggie- if your store already carries one of the San-J sauces, you can ask them to order others as well. Grocery buyers sometimes don’t know what to buy until you tell them there’s a demand!
Liked you on FB and can’t wait to find the travel packs of Tamari! Tired hauling little leaky containers around in my bag!
Rebecca – you’ll love these packs then! Like little ketchup packets!
Is there anyway that you can replicate PF Chang’s lettuce wraps or spicy chicken with the any of the San-J sauces?
Nancy – I’m sure there is. It’s a great idea! How about we both start working on it and meet back here when we’ve come up with something to share?! It’s making me hungry just to think about those yummy wraps – I like the way you think!
I am so looking forward to making this recipe this weekend. I love quinoa and am always looking for new and yummy ways to prepare it. I have found the San-J soy sauce and hope to find the other products in my grocery store this weekend. Thanks again for the delicious recipe.
I’d love to be able to use the new sauces & make sweet & sour chicken. Your flour should make the breading GF, now the sauces will make my job easier. I can’t wait to get them & get started cooking.
Verna – I’ve used my flour for breading in all kinds of recipes. I have every confidence that it will work for you and with these yummy sauces, your dinner with exceed expectations!