Crunchy Quinoa Rainbow Salad
- 1 cup dried quinoa
- 1 ¾ cups of water
- 1 teaspoon garlic powder
- 1 large red bell pepper, cored and diced
- 1 cucumber, diced
- 1 cup carrots, diced
- ¼ red cabbage, shredded
- 2 – 3 scallions, thinly sliced
- ½ cup cilantro (lightly packed), chopped
- A handful of peanuts or cashews, optional
- 4 tablespoons nut butter (peanut, almond, cashew, or sunbutter)
- 2 tablespoons pure maple syrup
- 1 teaspoon tamari, soy sauce, or coconut aminos
- 1-inch knob of ginger, minced or grated
- 1 – 2 limes, divided
- mineral salt, to taste
Quinoa: In a medium pot, add quinoa, water, and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover, fluff with a fork and let rest for 10 minutes. Alternatively, if you have a pressure cooker, this Instant Pot Quinoa Recipe is super easy!
Dressing: In a small bowl, whisk together the nut butter, pure maple syrup, tamai, ginger, juice of 1 lime. Add a little water, 1 tablespoon at a time, as needed to thin. Taste for flavor, season with salt to taste.
Assemble salad: In a large mixing bowl, add the cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. Drizzle with the nut butter dressing and toss to combine. Alternatively, toss the quinoa and veggies, and add dressing once plated.
Spoon into individual bowls, top with optional crunchy nuts and squeeze of lime.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days.