BeginnerSaladLunchasian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:20 min
Total:35 min
Servings:10
A nutty quinoa salad dressed in an Asian-inspired peanut-sesame vinaigrette, perfect for meal prep.
Ingredients
Servings:
10
- 2 teaspoons sesame oil
- 1 cups dry quinoa, rinsed
- 1 ¾ cups water
- 2 ½ tablespoons peanut butter
- 7 tablespoons soy sauce
- 7 tablespoons lime juice
- 6 tablespoons sesame oil
- 1 tablespoons ginger, minced
- 2 whole jalapeno, finely diced
- 1 clove garlic, minced
- 2 tablespoons white distilled vinegar
- ½ tablespoons water
- 2 heads broccoli, cut into florets
- 2 whole bell peppers, thinly sliced
- ½ heads red cabbage head, thinly sliced
- 6 cups kale, torn into bite sized pieces
- 4 carrots shredded
- ½ cups peanut, chopped
Instructions
- 1
Toast the quinoa in sesame oil for 2-3 minutes in a saucepan over medium heat.
- 2
Add water and bring to a boil.
- 3
Cover and reduce heat to the low, cooking until all liquid is absorbed (~18-20 mins).
- 4
Whisk together all dressing ingredients in a bowl.
- 5
Add an inch of water to a pot and add broccoli. Bring water to a boil, then cover the pot and turn off the heat. Let the broccoli sit for 7 minutes to steam.
- 6
Remove broccoli and add to cold water to stop cooking.
- 7
Mix quinoa, peppers, cabbage, broccoli, kale, carrots, peanuts, and dressing in a bowl. Enjoy!
Equipment
- Saucepan
- Whisk
Nutrition Facts
Calories196
% Daily Value*
Total Fat17.11g
Saturated Fat2.89g
Trans Fat0.00g
Cholesterol0.00mg
Sodium637.27mg
Total Carbohydrate9.19g
Dietary Fiber0.85g
Total Sugars6.57g
Includes Added Sugars0.00g
Protein4.26g
Vitamin D0%
Calcium1%
Iron2%
Potassium3%
* Percent Daily Values are based on a 2,000 calorie diet.