Red Quinoa Salad Bowl with Peanuts

• Vegan
• Gluten free

• Produce

  • 1 tsp Lime, zest
  • 1/2 cup Parsley, packed leaves
  • 1/3 cup Peanuts or roasted peanuts, raw
  • 1 1/4 cup Seedless cucumber

• Condiments

  • 2 tsp Agave nectar
  • 3 tbsp Lime juice
  • 2 tbsp Peanut butter, natural crunchy or creamy

• Pasta & Grains

  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1/2 tsp Chili oil
  • 1/3 cup Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Canola oil
  • 2 tsp Olive oil, Extra Virgin

• Liquids

  • 1 cup Water

Found on lightorangebean.com

Description

Ingredients

• ½ cup uncooked red quinoa, well rinsed and drained
• 1 cup water
• ⅓ cup raw peanuts or roasted peanuts
• 1 teaspoon canola oil
• ⅓ cup diced red pepper
• ½ cup packed finely chopped parsley leaves
• 1-¼ cup (6 oz) diced seedless cucumber
• 1 teaspoon lime zest
• 3 tablespoons lime juice
• 2 tablespoons natural peanut butter, crunchy or creamy
• 2 teaspoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon chili oil
• 2 teaspoons agave nectar

Directions

• Add well-rinsed and drained quinoa to saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for approximately 13 minutes.
• The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 5 minutes.
• While quinoa is cooking, preheat oven at 350 °F. Lightly coat peanuts with canola oil and roast in oven for 10 minutes. Let the peanuts cool for 10 minutes.
• Combine all dressing ingredients in a small mixing bowl.
• Mix cooked quinoa, parsley leaves, cucumbers, red peppers, and peanuts in a large mixing bowl. Add dressing and gently toss together.
• This salad can be served immediately. It tastes even better if refrigerated for one hour.