I got this recipe from my sister-in-law.  She adapted it from a recipe she found at cookieandkate.com. See my tips below to speed up the recipe, then enjoy. Yum!

For the Salad:

¾ cup quinoa (dry)

1 ½ cups water

2 cups shredded cabbage* (your favorite)

1 cup carrot, grated*

1 cup snow peas or snap peas, chopped

½ cup cilantro, chopped

¼ cup chopped green onion*

¼ cup roasted, salted peanuts, chopped (for garnish)


For the Dressing:


¼ cup smooth peanut butter

3 Tbsp. soy sauce (low sodium)

1 Tbsp. real maple syrup

1 Tbsp. rice vinegar

1 tsp. sesame oil

1-2 tsp. grated fresh ginger (or 1 tsp. powdered ginger)

1 ½ Tbsp. lime juice

¼ tsp. red pepper flakes



  1. Rinse & drain the quinoa, then cook it in the water by bringing it to a gentle boil, then turning down to a simmer and covering for 10-15 minutes.  After the water has been absorbed, allow it to sit – covered – for another 5 minutes, then uncover and allow to cool.
  2. In the meantime, let’s make the dressing.  Combine the peanut butter and soy sauce in a micro-safe bowl, and zap for 30 seconds.  Whisk them together until smooth, then whisk in the rest of the dressing ingredients.
  3. Now chop and prepare all your veggies (cabbage thru green onion) and toss them together in a large bowl.  Toss in the cooked quinoa, then pour on the dressing and toss again until well coated. Add a pinch of salt, if desired.
  4. Serve, and garnish with chopped peanuts.

 I can find these veggies(*) at my grocery store already chopped or grated.  For the cabbage, I simply buy a coleslaw mix. So easy!