Quinoa Crunch Salad! This vibrant dish is packed with crunchy, colorful veggies, sweet juicy mango, fluffy quinoa, and spicy chili lime cashews, all tied together with a creamy peanut dressing. Here’s how to make it:
Ingredients:
- 2-3 cups of shelled edamame
- 2 cups of organic quinoa
- 1 cucumber, diced
- 1-2 bell peppers, diced
- 2 ripe mangoes, diced
- 3 carrots, shredded
- Half a head of purple cabbage, shredded
- A mix of sliced almonds, peanuts, cashews (I recommend the addictive Southern Grove Chili Lime Cashews from ALDI)
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup vinegar (either white distilled or rice)
- 1/4 cup sesame oil
- 1-2 tablespoons of chili paste like sambal oelek
- 2 tablespoons honey
- 1 clove of garlic
- A knob of fresh ginger, peeled
Instructions:
- Cook the quinoa and edamame according to the package directions.
- Chop all the veggies. Take your time, put on some good music, maybe light a candle, and a glass of wine could make it even more enjoyable.
- Blend all the dressing ingredients in a food processor or blender until smooth.
- Assemble the salad by either arranging individual servings or tossing everything together in a large bowl.
Extra Tips:
- For a fun twist, add a handful of dried fruit like mango, golden raisins, or dried cherries.
- Store the veggies in one container and keep the quinoa and dressing separate to enjoy fresh salad throughout the week.
- If you end up with extra dressing, you can freeze it for later use.
Serving Suggestions:
- If you like your meals perfectly portioned, aim for about 3/4 cup of quinoa, 1/4 cup of dressing, and over a cup of veggies per serving.
This salad is not only a feast for the eyes but also a delightful mix of textures and flavors that make it a perfect meal any day of the week!
