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.
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
- Rinse quinoa in a fine mesh colander under running water.
- In a medium-sized pot, combine rinsed quinoa and 1 ½ cups water.
- 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.
- Remove quinoa from heat, cover pot, and let rest for 5 minutes.
- Uncover the pot and fluff quinoa with a fork, then set aside to cool.
- For dressing, whisk together peanut butter and tamari until smooth.
- Add remaining ingredients and whisk until smooth. If needed, whisk in a bit of water to loosen.
- In a large serving bowl, combine cooked quinoa, shredded cabbage, carrot, snow peas, and cilantro.
- Toss to combine, then pour in peanut sauce.