Rainbow Quinoa Salad
Ingredients
The Quinoa
-
1
tsp
sesame oil
-
⅓
cup
dry white quinoa
-
⅔
cup
water
The Vegetables
-
1
cup
frozen edamame
-
1
large head
broccoli
-
½
medium
red bell pepper
-
1½
cups
shredded purple cabbage
-
1
cup
shredded kale or chopped cilantro (optional)
The Dressing
-
1
Tbsp
nut butter (almond, peanut, or cashew)
-
2
Tbsp
chili garlic sauce
-
3
Tbsp
maple syrup
-
3
Tbsp
tamari or soy sauce
-
3
Tbsp
lime juice
-
2½
Tbsp
sesame oil
-
1
tsp
fresh minced ginger (optional)
-
1
Tbsp
crushed peanuts (optional)
Instructions
- Toast the rinsed quinoa in sesame oil for 2-3 minutes, then add water and bring to a boil.
- Reduce heat, cover, and cook the quinoa until the liquid is absorbed, about 18-20 minutes.
- Steam the edamame and broccoli for about 2 minutes, then chill in a mixing bowl.
- Prepare the dressing by whisking together the nut butter, chili garlic sauce, maple syrup, tamari, lime juice, sesame oil, ginger, and crushed peanuts.
- Combine the cooked quinoa, sliced red pepper, cabbage, and steamed vegetables in the mixing bowl.
- Pour the dressing over the salad, toss to combine, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
15.8g
Total carbohydrates
34.6g
Total protein
12.2g
Sodium
881mg
Cholesterol
0mg
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