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
- 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.
- 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.
- 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.
- 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!