Ingredients
Units
Scale
- 1 1/4 cup water
- 3/4 cup quinoa, rinsed
- 2 cups shredded red cabbage
- 1 cup grated carrot
- 1 cup thinly sliced sugar snap peas
- 1/2 cup chopped cilantro
- 1/ cup dry roasted peanuts
Peanut Sauce
- 1/4 cup smooth peanut butter
- 3 tbsp soya sauce
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 2 tsp fresh grated ginger
- 1 1/2 tbsp lime juice
- Pinch of red pepper flakes
Instructions
- Place the water in the bottom of a heavy bottomed pan and bring to a simmer. Add the quinoa, cover, and continue to cook for 12 minutes or until the water is absorbed, let sit for 5 minutes, fluff the quinoa and spread onto a cookie to cool.
- Combine all of the remaining ingredients EXCEPt for the peanuts in a large bowl and set aside.
- Place the dressing ingredients into a mason jar and shake well.
- Fold the quinoa into the salad, toss with the dressing and top with the red pepper flakes and peanuts.
- Category: salads, sides, recipes