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)
Peanut Dressing
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
Cook the Flourist Golden Quinoa according to package directions. Once ready, lay flat on a cookie sheet to cool. Meanwhile, make the peanut sauce by combining all of the ingredients in a blender and blend until smooth.
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.
Note: we doubled the peanut sauce recipe as we find leftovers are best freshened up with more peanut sauce. Feel free to cut the sauce recipe in half if you don't want leftovers.
Comments
Just made this it’s delightful!
This salad is a wholesome staple that is easily adaptable to whatever crunchy vegetable is in fridge! The peanut dressing is gorgeous and makes the salad. C& K has lots of great recipes to use Flourist ingredients which makes dishes taste so much better!