Quinoa Crunch Salad
with Peanut Dressing
Quinoa Crunch Salad! Crunchy rainbow veggies, juicy fresh mango, fluffy quinoa, chili lime cashews, and a creamy peanut dressing.
Ingredients for Salad
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Shelled Edamame
2–3 cups shelled edamame
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Organic Quinoa
2 cup Simply NatureOrganic Quinoa
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Diced Cucumber
1 diced cucumber
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Bell Peppers
1-2 diced bell peppers
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Magoes
2 ripe diced mangoes
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Carrots
3 shredded carrots
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Purple Cabbage
Half a head of shredded purple cabbage
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Sliced Nuts
Almonds, peanuts, or cashews would work. I like Southern Grove Chili Lime Cashews for this recipe.
Ingredients for Peanut Dressing
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Peanut Butter
½ cup natural peanut butter
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Soy Sauce
1/3 cup soy sauce
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Vinegar
1/3 cup vinegar (distilled white or rice vinegar)
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Sesame Oil
¼ cup sesame oil
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Chili Paste
1-2 tbsp chili paste
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Honey
2 tbsp raw honey
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Garlic
1 clove garlic
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Fresh Ginger
1 knob of peeled fresh ginger
Instructions
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1. Cook Quinoa & Edamame
Cook the quinoa and edamame according to package instructions.
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2. Prepare Veggies
Chop up carrots, cucumber, peppers, mangoes, and the cabbage.
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3. Prepare Peanut Sauce
Combine ingredients for peanut sauce in a food processor or blender.
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4. Assembly
Simply toss all the ingredients together and top with sauce. That is it! Easy and delicious dinner for the whole family.
✺ Notes ✺
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You can omit any of the vegetables and replace with veggies of your choosing.
Sauce can be adjusted to taste, chili paste can be omitted if spiciness is not desired.
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Dried mango, golden raisins, dried cherries, and other dried fruit go well with this salad.
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If you want to be very methodical about it and make sure you get your 6 servings balanced out, you’ll use about 3/4 cup quinoa, 1/4 cup dressing and 1+ cup veggies per salad.
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Servings: 6
Calories per serving: 601
Total Fat: 29.5g
Sodium: 879.2mg
Dietary Fiber: 10.7g
Protein: 20.5g
Carbohydrates: 70.9g
Sugars: 30.3g