2.25 cup cooked and cooled quinoa (3/4 cup uncooked quinoa cooked with 1.5 cups water or low sodium broth)
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
1/2 cup chopped cilantro
1/4 cup thinly sliced green onions
1/4 cup chopped dry-roasted and lightly salted peanuts
1/4 cup peanut butter made using peanut butter powder (use 6 Tbsp peanut butter powder mixed with 3 Tbsp water)
3 Tbsp reduced sodium soy sauce
1 Tbsp maple syrup
1 Tbsp rice vinegar
1 tsp sesame oil
2 tsp grated fresh ginger
1/2 lime, juiced (about 1.5 Tbsp)
Pinch of red pepper flakes
1. In a large bowl, combine the quinoa, cabbage, carrot, snow peas, cilantro and green onion. Combine using a large serving spoon.
2. Whisk together the peanut butter and soy sauce in a small bowl. Add remaining ingredients for the sauce and whisk until smooth.
3. Pour peanut sauce over the quinoa/vegetable mixture. Mix well with large serving spoon until everything is lightly coated in sauce.
4. Add 1 Tbsp of chopped dry-roasted to each of the 4 servings.
This salad will remain crunchy and fresh kept in the refrigerator for about 4 days. If you don’t want the chopped peanuts to get soggy, add the peanuts right before serving the salad.
Nutrition: 1/4 of recipe / Calories 308 / Total Fat 10.2 g / Saturated Fat 1.2 g / Cholesterol 0 mg / Sodium 548 mg / Carbohydrates 41.2 g / Fiber 8.7 g / Sugar 11.0 g / Added Sugar 4.6 g / Protein 15.9 g