Week Two: Quinoa Salad

Week Two: Quinoa Salad

By Laura Olinger

Week One is behind us, and last week we had a recipe for Vegan Chili (did anyone get a chance to try it? Leave a comment about what you experienced!) This week is a Quinoa Salad with Peanut Sauce (optional). This dish is light and high in protein. Feel free to get creative with this since it is easy to customize.

Quinoa Salad with optional Peanut Sauce

Ingredients:

1 cup uncooked quinoa

2 cups water (for cooking the quinoa)

1 cup shredded red or green cabbage

1 red bell pepper, chopped

1 cup carrots, shredded or finely chopped

2 cups edamame

1/4 – 1/2 cup green onions, sliced

Fresh cilantro (optional)

 

Directions:

Cook the quinoa by placing it in a pot with the water and bringing to a boil; turn to low and simmer for 15 minutes, or until all the water is absorbed.

 

Transfer the cooked quinoa to a large bowl, and combine with the remaining prepared ingredients.

 

At this point, you can serve as is, or make the peanut dressing from the below recipe to stir in. (If you have a peanut allergy, try almond butter, cashew butter or sunflower seed butter!) Enjoy!

 

http://minimalistbaker.com/rainbow-spring-rolls-with-ginger-peanut-sauce/

 

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