Description
This colorful Rainbow Veggie Quinoa Salad features a delightful blend of quinoa and an array of fresh vegetables, all tossed in a delectable Asian-inspired peanut dressing that will tantalize your taste buds.
Ingredients
Scale
- 2/3 cup dry quinoa, rinsed well
- 2/3 cup water
- 1/8 teaspoon sea salt (+/-) *
Salad Ingredients:
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 1 red bell pepper, diced
- 2 cups shaved purple cabbage
- 1 cup mini cucumbers, small dice
- 1 cup grated carrots
- 1 cup chopped green onions
Peanut Dressing Ingredients:
- 2 Tablespoons natural peanut butter
- 3 Tablespoon reduced sodium tamari *
- 2 Tablespoons pure maple syrup (+/-) *
- 3 Tablespoons + 1 teaspoon red wine vinegar
- 1 teaspoon minced ginger
- 1 teaspoon onion powder (+/-)
- 1 teaspoon garlic powder (+/-)
- Pinch to ¾ teaspoon sea salt (+/-) *
Optional Ingredients:
- Chopped roasted peanuts
Instructions
- Place 2/3 cup of water and 1/8 teaspoon sea salt into a small-sized stockpot, bring to a boil, add the rinsed quinoa, stir well, then reduce the heat to a simmer. Cover the pot with a lid and simmer for 15 minutes. Remove the stockpot from the heat and allow to sit covered, undisturbed for 5 to 10 minutes, then fluff with a fork. Then dump the cooked quinoa onto a plate, spread it out to cool. Allow to cool completed, set aside.
- Place all the Peanut Dressing Ingredients into a small bowl, whisk well until smooth and emulsified, set aside.
- Place all the Salad Ingredients (including the cooked and cooled quinoa) into a large bowl, mix well to combine, then pour the Peanut Dressing over top, mix well. Serve and enjoy! Refrigerate leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6