It's the beginning of the school year, so to say things are busy right now is a bit of an understatement. Meals like this one - which can be enjoyed hot, room temp, or cold, and can be eaten all week long - are just perfect right now.
This quinoa is a new favorite, with its crunchy texture, gorgeous colors, and un.real. dressing. I hope you'll give it a go!
Crunchy Quinoa Salad with Peanut Vinaigrette (just barely adapted from In the Loop)
for the vinaigrette, you'll need:
1/4 cup creamy peanut butter
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon raw honey
1 tablespoon toasted sesame seeds
1 tablespoon apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon olive oil
for the salad, you'll need:
3 cups cooked quinoa
juice of 2 limes
3 cups shredded cabbage
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup roasted, salted peanuts
2 cups cooked, shelled edamame
for serving: lime wedges, avocado, sriracha
Whisk together all of the vinaigrette ingredients until well combined. (You may have to microwave it a bit to thin the peanut butter and honey.)
In a large bowl, stir all of the salad ingredients together. Fold in desired amount of dressing. Taste for seasoning and add salt, pepper, and/or more dressing as necessary.
Serve in bowls with slices of avocado on top and drizzled with as much sriracha as you like.