This can be a vegan and gluten free main dish or a great side to serve with your favorite meat. It is extremely versatile and can use up whatever you have on hand. You can use cashews or sliced almonds instead of the peanuts. You can use mint or basil instead of the cilantro. You can use edamame, broccoli or cucumbers for the veggies. No matter what you do it turns out delicious.
To make this #dinnerdoneby9am I assemble everything in the morning, refrigerate all day and serve straight out of the fridge.
Salad
-1 cup quinoa, cooked according to package directions
-1/2 small red cabbage, shredded
-2 carrots, grated
-1 small bag sugar snap peas, cut into chunks
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut dressing
-1/4 c honey or sugar
-1/4 c olive oil
-1/4 c rice vinegar
-1 Tbsp soy sauce
-1 tsp sesame oil
-1 heaping Tbsp peanut butter
-1/2 tsp salt
-1 tsp sriarcha
-1″ chunk ginger, peeled
-1 clove garlic, peeled
Cook the quinoa according to package directions.
While the quinoa is cooking, combine the peanut dressing ingredients in a blender or food processor and whirl until well mixed.
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, sugar snap peas, cilantro, green onion and peanuts. Toss to combine, then pour in peanut dressing to taste. Toss again until everything it lightly coated in the dressing.
