Crunchy Asian Quinoa Salad
Crunchy Asian Quinoa Salad
Servings
4
Ingredients
For the Bowl
- 1 cup dry quinoa
- 2 cups vegetable broth, or water
- 1 ½ cups shredded purple cabbage
- 1 bell pepper, diced
- 3 scallions
- 2 carrots, peeled
- ⅓ cup roasted peanuts
- Handful cilantro (optional)
For the Peanut Dressing
- ¼ cup organic smooth peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 1 tsp grated ginger
- 1 clove garlic
- 1-2 tbsp of water, as needed to thin
- Pinch salt
Instructions
cook the quinoa according to package instructions. Add the cooked quinoa to a salad bowl with the rest of the bowl ingredients.
Whisk together the dressing ingredients in a separate bowl and add to the salad. Toss to combine. Enjoy as a side or main, option to add a fried egg or crispy tofu on top..
