Quinoa Crunch Salad with Peanut Dressing
Total Time
35 minutes
Prep Time
20 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(30)
Ingredients
6 servings
- 2-3 cups shelled edamame
- 2 cups Simply Nature Organic Quinoa
- 1 cucumber, diced
- 1-2 bell peppers, diced
- 2 ripe mangoes, diced
- 3 carrots, shredded
- Half a head of purple cabbage, shredded
- Sliced almonds, peanuts, cashews, etc. (e.g., Southern Grove Chili Lime Cashews from ALDI)
- 1/2 cup Simply Nature Creamy Peanut Butter
- 1/3 cup soy sauce
- 1/3 cup vinegar (white distilled or rice vinegar)
- 1/4 cup sesame oil
- 1-2 tablespoons chili paste like sambal oelek
- 2 tablespoons honey
- 1 clove garlic
- 1 knob of fresh ginger, peeled
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Preparation
Chef’s notes
If you want to be extra, add a handful of dried fruit like dried mango, golden raisins, or dried cherries.
For storage, keep all veggies in one container, but store the quinoa and dressing separately. It should last the week.
If you have extra dressing, it can be frozen for another time.
To balance servings, use about 3/4 cup quinoa, 1/4 cup dressing, and 1+ cup veggies per salad.
Most calories come from quinoa and dressing. For a lower-calorie salad, use less dressing or more veggies.