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!
