Ingredients
Vegetables
- 1 piece red bell pepper diced
- 1 piece carrot grated
- 1 piece cucumber diced
- 4 pieces green onions chopped
- 1/2 cup red cabbage thinly sliced
- 1/2 cup cilantro chopped
- 1/4 cup mint leaves chopped
Quinoa and Dressing
- 1 cup quinoa rinsed
- 2 cups cold water for cooking quinoa
- 1/4 cup peanut butter for dressing
- 2 tablespoons soy sauce for dressing
- 2 tablespoons rice vinegar for dressing
- 1 tablespoon sesame oil for dressing
- 1 clove garlic minced, for dressing
- 1 piece ginger grated, for dressing
- 1 piece lime juiced, for dressing
Method
Preparation
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa and cold water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
- While the quinoa cooks, dice the red bell pepper and cucumber. Grate the carrot and thinly slice the red cabbage. Chop the green onions, cilantro, and mint leaves.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, and sesame oil until smooth. Mince the garlic and grate the ginger, then add to the dressing. Squeeze in the lime juice and whisk until well combined.
Combining Ingredients
- In a large bowl, mix the cooled quinoa, red bell pepper, carrot, cucumber, red cabbage, green onions, cilantro, and mint.
- Pour the peanut dressing over and toss everything until all ingredients are coated.
Serving
- Serve immediately or chill in the fridge for 30 minutes to meld the flavors. Enjoy!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 3gSodium: 550mgFiber: 8gSugar: 5g
Notes
To store, place in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Keep the dressing separate if anticipating leftovers.
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