Vegetable Quinoa Salad

Prep Time: 30 minutes

Yield: 10

Ingredients

• 2 teaspoons sesame oil
• 1 cups dry quinoa, rinsed
• 1 ¾ cups water
• 2 ½ tablespoons peanut butter
• 7 tablespoons soy sauce
• 7 tablespoons lime juice
• 6 tablespoons sesame oil
• 1 tablespoons ginger, minced
• 2 whole jalapeno, finely diced
• 1 clove garlic, minced
• 2 tablespoons white distilled vinegar
• ½ tablespoons water
• 2 heads broccoli, cut into florets
• 2 whole bell peppers, thinly sliced
• ½ heads red cabbage head, thinly sliced
• 6 cups kale, torn into bite sized pieces
• 4 carrots shredded
• ½ cups peanut, chopped

Instructions

1. Toast the quinoa in sesame oil for 2-3 minutes in a saucepan over medium heat.
2. Add water and bring to a boil.
3. Cover and reduce heat to the low, cooking until all liquid is absorbed (~18-20 mins).
4. Whisk together all dressing ingredients in a bowl.
5. Add an inch of water to a pot and add broccoli. Bring water to a boil, then cover the pot and turn off the heat. Let the broccoli sit for 7 minutes to steam.
6. Remove broccoli and add to cold water to stop cooking.
7. Mix quinoa, peppers, cabbage, broccoli, kale, carrots, peanuts, and dressing in a bowl. Enjoy!

Related Recipes

• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

Log in to leave a review or comment.