One of our customers alerted us to this recipe and we are so glad they did. It's a delicious summer picnic salad. Cook the quinoa in the cool of the morning and enjoy having dinner prepared when you need it.
Crunchy Quinoa Salad with Peanut Dressing
~ lightly adapted from Cookie and Kate
1 1/4 cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and peanuts, for garnish (optional)
1/2 cup smooth peanut butter
6 tablespoons soy sauce
2 tablespoon maple syrup or honey
2 tablespoon rice vinegar
2 teaspoon grated fresh ginger (optional)
3 tbsp fresh lime juice
Pinch of red pepper flakes
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in 1/2 of the peanut sauce, adding more if necessary. Toss again until everything is lightly coated in sauce. Taste, and adjust salt if desired.
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.