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Rainbow Quinoa Salad

Sweet, crunchy and refreshing, this quick vegan salad will be your new go-to meal.
Course Main Course, Salad
Cuisine Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 321kcal
Author Tajda Ferko

Ingredients

FOR THE SALAD

  • ½ cup quinoa I used a mixed of white, red and black quinoa
  • 3 carrots medium-sized
  • ½ red cabbage
  • ½ red onion
  • ¼ cup water cress
  • ¼ cup pine nuts

FOR THE DRESSING

  • 2 tablespoon soy sauce
  • ¼ cup unsalted peanut butter
  • 3 tablespoon sugar I used muscovado sugar
  • 1 lime
  • A pinch of salt
  • A pinch of cayenne pepper

Instructions

FOR THE SALAD

  • Cook quinoa according to instructions given on the packet (usually not longer than 10 minutes). Do not overcook. 
  • In the meantime, roast pine nuts (using no oil) in a non-stick pan. Be careful not to burn them. Let cool.
  • Grate carrots, cabbage and dice the onion. Toss and sprinkle with salad cress. Add pine nuts.

FOR THE DRESSING

  • Combine peanut butter and soy sauce.
  • Add salt, cayenne pepper, sugar, lime and whisk well.
  • Slowly pour warm water very slowly over your sauce mixture until desired consistency. The dressing should be easily poured and warm beige in colour.
  • Drizzle peanut butter dressing over your salad and serve.
  • Put the salad in an airtight, sealed container and store in the fridge for up to 3 days.

Nutrition

Calories: 321kcal | Carbohydrates: 45g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 735mg | Fiber: 7g | Sugar: 18g | Vitamin A: 8881IU | Vitamin C: 69mg | Calcium: 89mg | Iron: 3mg