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Spicy Peanut Quinoa Salad

This Spicy Peanut Quinoa Salad is a vibrant, nutritious delight packed with flavor and crunch!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup quinoa (uncooked)
  • 2 cups purple cabbage (finely sliced)
  • 1/2 unit red bell pepper (finely sliced)
  • 4 unit green onions (finely sliced)
  • 2 unit carrots (grated or julienned)
  • Salt to taste
  • 1 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1-2 tablespoons brown sugar
  • 1 tablespoon fresh lime juice
  • 4 cloves garlic (finely minced or pressed)
  • 2-3 teaspoons freshly grated ginger
  • 1-2 teaspoons chili garlic sauce
  • 1 cup fresh basil (optional, but good)

Instructions

  • Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
  • While the quinoa is cooling, finely slice the purple cabbage, red bell pepper, and green onions. Grate or julienne the carrots. Place all the prepared vegetables in a large mixing bowl.
  • In a medium bowl, combine the peanut butter, low sodium soy sauce, rice vinegar, sesame oil, brown sugar, lime juice, minced garlic, grated ginger, and chili garlic sauce. Whisk until smooth and well combined. Taste and adjust the seasoning, adding more chili garlic sauce if you prefer extra heat.
  • Once the quinoa has cooled, add it to the bowl with the vegetables. Pour the spicy peanut sauce over the salad and toss everything together until the quinoa and veggies are well coated in the sauce. If using, fold in the fresh basil for an aromatic touch.
  • You can serve the Spicy Peanut Quinoa Salad immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Whisk
  • Grater or peeler
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Rinse quinoa to remove bitter saponins.
  • Cool quinoa completely before mixing with vegetables.
  • Adjust chili garlic sauce to taste for spice level.
  • Serve fresh for the best texture.
  • Store leftovers in an airtight container in the fridge.