Spicy Peanut Quinoa Salad
 
Prep time
Cook time
Total time
 
This slightly spicy quinoa salad makes a great side dish, or a perfect lunch. Vegan / Gluten-Free
Recipe type: Main, Salad
Serves: 2-4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1/2 medium cucumber, seeds removed and cut into julienne strips
  • 1 medium orange carrot, cut into julienne strips
  • 1 medium purple carrot cut into julienne strips (or shredded purple cabbage and/or red/yellow bell pepper (capsicum))
  • 1/4 cup cilantro (fresh coriander) (or mint, or basil) chopped
  • 3 tbs smooth peanut butter
  • 3 tbs seasoned rice vinegar
  • 2 tbs tamari or soy sauce
  • 1/2 tsp hot red pepper flakes
  • 1 small clove garlic, minced
Instructions
  1. Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, cover, and simmer until quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large bowl, combine peanut butter, vinegar, soy sauce, hot red pepper flakes, and garlic. Add enough hot tap water (about 2 tablespoons) to thin the mixture to sauce consistency.
  3. When quinoa is ready, transfer it to the bowl, along with the veggies and cilantro, and toss to combine.
  4. Can be served immediately, but I think it’s better after having been refrigerated for 30 minutes. Keeps in the fridge for up to 3 days.
Recipe by Vegangela at http://www.vegangela.com/2011/06/01/quinoa-salad-with-spicy-peanut-dressing/