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Crunchy Quinoa Salad | Something Nutritious

Crunchy Quinoa Salad

Crunchy Quinoa Salad

20 mins prepServes 4

NOTES: you can double the dressing recipe if you prefer the dressing on the heavier side

4 servings

What you need

quinoa

1 cup quinoa

vegetable broth

2 cup vegetable broth

purple cabbage

1 ½ cup purple cabbage

edamame

bell pepper

scallion

carrot

roasted peanuts

⅓ cup roasted peanuts

cilantro

peanut butter

¼ cup peanut butter

low-sodium soy sauce

2 tbsp low-sodium soy sauce

lime juice

1 tbsp lime juice

rice vinegar

1 tbsp rice vinegar

honey

1 tbsp honey

sriracha

ground ginger

1 tsp ground ginger

garlic

1 clove garlic

water

salt

1 pinch salt

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Instructions


-1 Add the quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Let it rest for 10 minutes then fluff the quinoa with a fork and season lightly with salt.
-1 While the quinoa cooks, thinly slice or chop the bell peppers, scallions and carrots. Add them to a bowl with the shredded cabbage, peanuts and cilantro. Mix in the quinoa once its ready.
-1 Prepare the peanut sauce by blending all of the sauce ingredients together in a small blender or using an immersion blender. 
-1 Pour over the salad and mix well. Garnish with extra peanuts and cilantro.
-1 Store leftovers in the fridge for up to 5 days. Serve cold or at room temperature.

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