Thai Peanut Sauce II
Simply Happenstance gave me this refreshing, satisfying breakfast idea. I like using chia seeds to thicken certain recipes--and they are certainly a superfood, so what's not to love? Yet I'm not fully on board with the texture of chia puddings which use the seeds as a primary base. The combination of cooked quinoa and chia seeds, however, creates a fresh-tasting, filling breakfast. You'll end up with something that's lighter than stovetop oatmeal yet heartier than a bowl of yogurt. It can be prepped in advance for an easy morning routine and the mix-ins can be customized to taste or season. Just don't skip the almond butter-maple syrup drizzle...which could also be a peanut butter-honey drizzle.

Yields approximately 1/4 cup.


  • New version of the broccoli slaw dressing–better on coleslaw mix. Need to double amount for a 14-ounce bag. (a little more peanutty and the kids and I like it more on coleslaw mix)
  • 2 tablespoons creamy peanut butter (softened if cold and firm)
  • 2 teaspoons low sodium soy sauce (gluten-free if necessary)
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon honey
  • 1/2 teaspoon sesame oil
  • Optional but recommended: 1/2 teaspoon sriracha sauce and 1-2 tablespoons hot water to thin to desired consistency


  1. In a small bowl, thoroughly combine all ingredients. (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.)
  2. Use on salads, chicken, pork, or anything to which you’d like to lend an Asian flavor, from pizza to sandwiches, pasta to lettuce wraps.
  3. Double the recipe, as needed.

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