Quinoa Salad with Veggies & Nuts
Quinoa Salad with Veggies & Nuts
As we get closer to Labor Day, I am constantly reminded that summer is coming to an end. I always want to squeeze in a few more summer picnics, which this salad is perfect for. It tastes delicious and holds well at room temperature; I often pair it with a nice refreshing Ginger Rosemary Lemonade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Allergens: Gluten, Soy, Wheat
- Servings: 6
Ingredients
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 2 cups purple cabbage (shredded)
- 1 cup carrot (grated)
- 1 cup snow peas or sugar snap peas (thinly sliced)
- 1/2 cup cilantro (chopped)
- 1/4 cup roasted salted peanuts (chopped)
- 1/4 cup peanut butter (smooth)
- 3 tablespoons reduced-sodium tamari (or gluten-free soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger (grated)
- 1 1/2 tablespoons fresh lime juice
- Red pepper flakes (a pinch)
Instructions
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Rinse quinoa in a fine mesh colander under running water.
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In a medium-sized pot, combine rinsed quinoa and 1 ½ cups water.
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Bring mixture to a gentle boil over medium heat, then reduce heat to medium-low and gently simmer the quinoa until it has absorbed all water.
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Remove quinoa from heat, cover pot, and let rest for 5 minutes.
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Uncover the pot and fluff quinoa with a fork, then set aside to cool.
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For dressing, whisk together peanut butter and tamari until smooth.
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Add remaining ingredients and whisk until smooth. If needed, whisk in a bit of water to loosen.
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In a large serving bowl, combine cooked quinoa, shredded cabbage, carrot, snow peas, and cilantro.
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Toss to combine, then pour in peanut sauce.