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Asian Quinoa Salad with Peanut Dressing

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This Asian quinoa salad with peanut dressing is a hearty and nutritious dish featuring quinoa, fresh vegetables, and a creamy peanut sauce. It's perfect for a light meal or meal prep, offering a balance of protein, fiber, and healthy fats.

Ingredients

1 cup quinoa (uncooked)

2 cups water

¼ teaspoon fine sea salt

4 cups broccoli (cut small)

1 cup shelled edamame

1 red pepper (julienned)

1 yellow pepper (julienned)

1 green pepper (julienned)

3 carrots (julienned)

4 green onions (finely sliced)

¼ cup creamy peanut butter

¼ cup coconut milk

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

½ tablespoon sesame oil

¼ teaspoon ground ginger

¼ teaspoon garlic powder

Optional: Cilantro, sesame seeds, and green onions to garnish

Instructions

  1. Cook quinoa: Bring 2 cups of water to a boil. Add quinoa and salt, and bring back to a boil. Reduce heat to simmer and cook for 15 minutes. Let it stand for 10 minutes, then fluff with a fork.
  2. Blanch broccoli: Fill a medium saucepan with a ½-inch layer of water. Bring it to a boil, then add the broccoli. Boil for 3 minutes, stirring halfway through. Drain the broccoli and rinse it immediately with cold water to cool. Set aside.
  3. Make the Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients until smooth. If the peanut butter is solid, microwave it for 30 seconds to melt it. Set the sauce aside.
  4. Assemble, Chill & Serve: Combine the cooked quinoa, blanched broccoli, edamame, julienned peppers, carrots, and green onions in a large bowl. Pour the peanut sauce over the mixture and stir until well combined. You can serve it immediately or refrigerate and serve it cold.

Notes

  • Vegetables: Feel free to swap out any of the vegetables for others you prefer like cucumber, zucchini, or sprouts.
  • Onion: You can use any onion variety, such as red or white, in place of green onions.
  • Coconut Milk: Water can substitute for coconut milk if needed.
  • Sweeteners: If honey isn’t available, brown sugar or agave syrup work as excellent alternatives.
  • Sesame Oil: Peanut oil or neutral-tasting oils can be substituted, but sesame oil provides the best flavor.
  • Storage: Store in an airtight container in the fridge for up to 5 days.
  • Reheating: Best served cold or at room temperature, no need to reheat.

Nutrition

Find it online: https://recipesbyjanet.com/asian-quinoa-salad-with-peanut-dressing/