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–+ servings

Crunchy Quinoa Salad

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup dry quinoa
  • 2 cups vegetable broth, or water
  • 1 1/2 cups shredded purple cabbage
  • 1 cup shelled edamame
  • 1 bell pepper
  • 3 scallions
  • 2 carrots, peeled
  • 1/3 cup roasted peanuts
  • Handful cilantro

Peanut Dressing

  • 1/4 cup peanut butter, or use tahini
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp grated ginger
  • 1 clove garlic
  • 1 -2 tbsp of water, as needed
  • Pinch salt

Directions

  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.
  2. 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.
  3. Prepare the peanut sauce by blending all of the sauce ingredients together in a small blender or using an immersion blender.
  4. Pour over the salad and mix well. Garnish with extra peanuts and cilantro.
  5. Store leftovers in the fridge for up to 5 days. Serve cold or at room temperature.