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
Step 1
Cook the quinoa and edamame according to package directions.
Step 2
Chop all the vegetables. It might take a bit of time, so put on some music, light a candle, and perhaps enjoy a glass of wine.
Step 3
Blend all the dressing ingredients together in a food processor or blender until smooth.
Step 4
Assemble individual salads or toss all ingredients together.
Step 5
Save recipe for the next time?
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.
