Rainbow Quinoa Salad with Thai-style Peanut Butter Dressing

Who's up for a crunchy colorful quinoa salad on this beautiful Sunday? As you may already know I'm a huge fan of peanut butter dressings. Which is kinda odd since I used to hate peanut butter. I said this before, but if you are a peanut butter hater too you should try and make your own. It tastes so much better and actually works in so many dishes.

Click here for the instructions. It super easy.

Ingredients (serves 2-3)

For the salad

1/2 cup uncooked quinoa, we used red quinoa
1.5 cups shredded purple cabbage
3/4 cup grated carrot
3/4 cup diced cucumber
1/3 cup finely chopped spring onion
½ cup chopped cilantro or parsley
¼ cup thinly sliced green onion
¼ cup roasted sunflower seeds

For the peanut butter dressing

3 tbsp peanut butter (we used homemade)
2 tablespoons tamari or soy sauce
2 tsp maple syrup
2 tsp apple cider vinegar
1/2 tsp toasted sesame oil
1 tsp grated fresh ginger
Squeeze of lime
Thai chili pepper or chili paste to taste

Instructions

1. Cook the quinoa according to the instructions on the package.
   Meanwhile, combine the peanut sauce in a small bowl. Whisk together until smooth. Add a little water if needed.
2. In a large salad bowl, combine all salad ingredients. Toss to combine.
3. Divide over plates or bowls and drizzle with peanut sauce.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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