Servings: 4 servings
Ingredients
- For the salad
- 1 cup uncooked quinoa about 2.5 cups cooked
- 1 bell pepper diced
- 1 cup of chopped carrots about 1 large carrot
- 1 cup shredded purple cabbage
- 1/2 cup peanuts
- scallions and cilantro for garnish if desired
- For the dressing
- 1/2 cup peanut butter
- 2 tbs honey
- juice of two limes
- 2 tbs soy sauce
- 1 inch freshly grated ginger
- 2 tbs siracha*
Instructions
- Cook the quinoa according to the directions on the package.
- While the quinoa cooks, dice the pepper and chop the cabbage and carrot. Set aside.
- To make the peanut dressing, add the peanut butter to a small bowl and whisk in lime juice, soy sauce, grated ginger and siracha. Whisk until smooth.
- When quinoa is done cooking and cooled slightly, pour it into a big bowl. Add the veggies. Top with peanut dressing, chopped peanuts and cilantro and scallions as desired. Enjoy now or store in the fridge for up to 3 days.
Notes
If making ahead to store later, don't add the peanuts until just prior to serving. The peanuts will get soft in the fridge after two days.
*Feel free to adjust the amount of siracha depending on your tastes. If you like food that isn't spicy, omit or use less.
Tried this recipe?Let us know how it was!