During the warm summer months no one wants to be stuck in a hot kitchen when we could be outside enjoying the day so if we can get our hands on a make-ahead meal, we are all for it! This quinoa salad with veggies is perfect because you can make it a few days in advance and toss it with even more peanut ginger sriracha dressing just before serving and you are good to go outside and enjoy the day!
This salad is colorful and loaded with fresh vegetables but we wanted to make sure all the macronutrients are represented so we added quinoa and edamame for some plant-based protein.
You may or may not be familiar with our love of quinoa, we love it for many reasons but one of the main ones is that it is a complete protein, meaning it has all nine essential amino. acids. It is also rich in Magnesium, Manganese, Riboflavin, Lysine, Iron and contains almost twice a much fiber as most grains. If you prefer to add a little animal protein, then you can easily swap out the edamame for some grilled chicken or shrimp. It’s absolutely delicious either way!
The peanut ginger dressing is perfect for this salad and the sriracha gives it a little kick. If you don’t like spice at all, you can definitely leave it out.
We hope this salad takes a little stress off that age-old question: What’s for dinner? You can make this a day ahead and enjoy the rest of the week.
Be sure to tag us on Instagram, Twitter, or Facebook when you make this.
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Quinoa Salad With Veggies and a Peanut Ginger Sriracha Dressing
Description
This quinoa salad is filled with fresh vegetables, protein and fiber to keep fuller longer.
Ingredients
To make the salad:
2 cups cooked and refrigerated quinoa (cook in vegetable broth for extra flavor)
1 bell pepper – any color you like best, thinly sliced
2 cups shredded purple cabbage
2 large carrots, grated
3– 5 green onions, diced
1 cup shelled and cooked edamame or another bean you like
To make the dressing:
1/3 cup natural creamy peanut butter
3 tsp. grated ginger
3 T Tamari (gluten-free soy sauce) or coconut aminos
2 tsp. honey
2 T rice wine vinegar
2 tsp. sesame oil
1–2 T Sriracha
Optional toppings: toasted nut of choice, sesame seeds, chopped parsley
Instructions
1.) Place the quinoa and vegetables in a large bowl, toss to combine and set aside
2.) Make the dressing by placing the ingredients together in a small bowl and stir to combine. You may want to use a small whisk to bring all the ingredients together.
3.) Take 2/3 of the sauce and toss into the salad, making sure the salad is mixed well with the dressing. Place the salad in the refrigerator to let all the flavors melt together at least 4 hours or up to a day. Place the remaining third of the dressing in the refrigerator until ready to serve.
4.) Place salad in a bowl and top with optional toppings and drizzle remaining dressing over the top and enjoy!
