Shared by my client Val, this salad is lovely and quick while also being a full meal! Huge hit on one of the meal plans back in June – enjoy this tasty one on the regular!
Ingredients:
Salad
- 2 cups of quinoa
- 4 cups of GF vegetable broth
- 1 1/2 cups shredded red cabbage
- 1 cup carrots, julienned (matchsticks)
- 1/2 cup cilantro chopped
- 4-5 leaves Thai basil chopped
- 1/2 cup green onions cut in bias
- 1/2 cup peanut unsalted, roasted, chopped
- 4-6 limes wedges for garnish
Dressing
- Juice of 2 limes
- 1/4 cup all natural peanut butter
- 3 tbsp. Tamari or Bragg’s All Purpose Seasoning
- 2 tbsp. honey
- 1 tbsp. toasted sesame oil
- 1 tbsp. olive oil
- water to thin to your taste
Directions:
- Place 2 cups of quinoa and 4 cups of vegetable broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
- In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil, and green onions. Set aside. In a blender, combine ingredients for dressing and mix until creamy. Add water to thin, if necessary.
- To assemble, mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs, stirring gently to combine. Taste test and add more dressing if needed or desired. Garnish with roasted peanuts, extra cilantro, and a few lime wedges.
Enjoy!