Crunchy Peanut & Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 cup grated or 110g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Maple syrups

  1 tbsp or 20g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Lime juice

  Raw

  ½ lime yields or 22g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Ginger root

  Raw

  2 tsp or 4g

Directions

1. Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa with water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until the water is absorbed. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.
2. Whisk together the peanut butter and soy sauce until smooth. If needed, microwave for up to 30 seconds to loosen. Add the remaining sauce ingredients and whisk until smooth. If too thick, whisk in a bit of water.
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and scallions. Toss to combine, then add the peanut sauce and toss until everything is lightly coated. Taste and adjust seasoning if needed.
4. Divide between bowls and serve garnished with peanuts.

Similar Foods

• Peanut Zucchini Noodle + Quinoa Salad
• Peanutty Quinoa Bowls http://ohmyveggies.com/recipe-peanutty-quinoa-bowls-two-make-baked-tofu/
• Crunchy Fennel Salad
• Crunchy Ramen Noodle Salad
• Chickpea Quinoa Salad Salad
• Quinoa Salad