Thai Peanut Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 2 cup red bell pepper, julienned and cut into 2" strips
  • 1/2 cup Broccoli florets
  • 1/2 cup Carrot
  • 2 Green onions
  • 1/2 Lime, Juice of
  • 1/4 cup Peanuts
  • 1 cup Spinach

• Condiments

  • 1 Dressing
  • 2 tbsp Peanut butter, organic
  • 1 tsp Tamari, gluten-free

• Pasta & Grains

  • 3 cups Quinoa, cooked

• Oils & Vinegars

  • 1 tsp Brown rice vinegar
  • 2 tsp Sesame oil, toasted

• Liquids

  • 2 tbsp Water

Found on simplyquinoa.com

Ingredients

• 3 cups cooked quinoa
• ½ cup broccoli florets, finely chopped
• ½ cup shredded carrot
• ½ cup red bell pepper, julienned and cut into 2 strips
• 1 cup spinach, chopped
• 2 green onions, finely chopped
• ¼ cup peanuts, chopped (optional)
• Dressing
• 2 tablespoons organic peanut butter
• 2 teaspoons toasted sesame oil
• 1 teaspoon gluten-free tamari
• 1 teaspoon brown rice vinegar
• Juice of half a lime
• 2 - 3 tablespoons water (to thin the dressing)

Directions

• Add all the salad ingredients into a large bowl, minus the broccoli and dressing.
• Gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine.
• Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.
• Serve immediately or store in fridge and serve when desired.
• Enjoy!