Inspired by ambitiouskitchen.com
Ingredients
for 2 servings
Salad
-
1 cup water (235 mL) -
1 cup vegetable stock (235 mL) -
1 cup quinoa (170 g) - 2 carrots, shredded
- 1 red bell pepper, diced
- 1 cucumber, quartered
-
1 cup red cabbage, shredded (100 g) - ½ small red onion, diced
-
½ cup edamame (75 g) - green onion, to serve
- crushed peanut, to serve
Dressing
-
½ cup water (120 mL) -
1 teaspoon sesame oil -
1 tablespoon soy sauce -
1 tablespoon ginger, grated -
2 teaspoons olive oil -
1 tablespoon honey -
¼ cup peanut butter (60 g)
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Preparation
- In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
- In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
- In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
- Top with green onions and crushed peanuts.
- Enjoy!
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Tips
-
peggyjoy
This is one of the best salads EVER!! I used less cucumber to keep it from getting watery, a little less quinoa and more onions (just a preference) and instead of water for the dressing, I squeezed in lime juice plus some zest. Can’t describe how good this is. Enjoy!!
2018-07-09T23:31:20Z Helpful (6) -
avocado.babe
Be sure to rinse your quinoa before cooking! Also, add dressing just before serving to prevent the salad from getting soggy.
2018-07-03T15:55:44Z Helpful (2) -
Cassandra Thibault
Delicious when just made but do not freeze.
2018-06-17T04:47:59Z Helpful (2) -
bandabacks
I added juice of half a lime to the dressing and 1/4 c water first, to heat over the stove because my pb wouldn’t mix in well, then added an ice cube to cool it down. It was so fantastic. We kept all ingredients separate until eating time then assembled it ourselves and it wasn’t soupy at all.
2018-09-30T11:48:57Z Helpful (1)
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