Quinoa Salad
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Made With Our
Directions
Ingredients
For the dressing-
- 1/3 cup low sodium tamari
- 1/4 cup Roasted Garlic Sriracha Hot Sauce
- 6 Tablespoons creamy peanut butter
- 1 teaspoon fresh ginger, grated
For the salad-
- 2 cups cooked quinoa, cooled to room temperature and fluffed with a fork
- 3 cups shredded red cabbage
- 2 cups shredded carrots
- 2 cups pea shoots (bean sprouts may be substituted)
- 1 cup diced English cucumber
- 1/4 cup scallions, minced
- 1 cup peanuts, chopped
- Salt and pepper
- 1-2 Tablespoons fresh cilantro, chopped
Directions
- Place all dressing ingredients in a small bowl and whisk until uniformly mixed (add 1-2 Tablespoons water if too thick).
- In a large bowl combine the quinoa, cabbage, carrots, pea shoots or bean sprouts, cucumber, scallions, and peanuts. Toss with enough dressing to lightly coat the salad ingredients. Season with salt and pepper to taste and garnish with cilantro. Serve immediately.
