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Quinoa Salad with Peanut Sauce
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Rainbow Quinoa Salad with Peanut Sauce

Ever since I started to make my own peanut butter at home and made my first Pad Thai with a peanut-based sauce I have been hooked. Have you tried it yet?
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch
Servings: 2
Calories: 558kcal

Ingredients

For the dressing

  • 1/4 cup peanut butter
  • 1/2 lime/lemon juice only (use less if using lemon)
  • 1 Thai chili pepper or jalapeno (optional) or to taste
  • 1 tablespoon soy sauce/Tamari
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup/honey
  • 2 tablespoon sesame or extra virgin olive oil
  • 1 tablespoon water

For the salad

  • 1/2 cup uncooked quinoa rinsed (1/2 cup uncooked = about 1.5 cups cooked)
  • 1/2 cup bell pepper (capsicum, any color) chopped
  • 1/2 cup red onion chopped
  • 1 cup carrot chopped
  • 1 cup cucumber
  • 1/3 cup fresh chives chopped (garnish)
  • 1/3 cup raw unsalted cashew nuts roasted (garnish)

Instructions

  • Cook quinoa according to the instructions on the package. This will take about 15-20 minutes. Allow to cool.
  • Whisk together all dressing ingredients.
  • Add all salad ingredients to a large salad bowl. Toss to combine.
  • Drizzle with dressing and garnish with cashew nuts and fresh chives

Notes

  • You can cook bigger batches of quinoa and store in the fridge or freezer for later use. CLICK HERE for more info.
  • CLICK HERE to get my favorite pad thai recipe.
  • CLICK HERE to learn how to make your own peanut butter.