How to make:
Spiralized Asian Quinoa Salad with Peanut Dressing
Step up your salad game with this healthy Asian Quinoa Salad featuring cucumber and carrot noodles! The creamy peanut dressing is the perfect complement.
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Yield:
2-3 1x
Ingredients
- 1 teaspoon oil
- 1/3 cup dry quinoa
- 2 cucumbers
- 1 large carrot, peeled
- 1 cup shelled edamame (preferably organic)
- 1/4 cup green onions, sliced plus more for topping
- 3 tablespoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon agave nectar
- 1 clove garlic (about 1/2 teaspoon, minced)
- 1/4 teaspoon salt
- Dash of ground black pepper
Instructions
- In a small saucepan over medium heat, warm oil. Add quinoa; cook for 1 minute. Add 2/3 cup water; bring to a boil, cover, and lower heat to simmer. Cook for 13-15 minutes, until quinoa is cooked and fluffy.
- Spiralize cucumbers and carrot. Alternatively, you can chop or julienne the vegetables. Place in a large bowl.
- Add the cooked quinoa, edamame, and green onions to the large bowl. Toss to combine.
- In a blender or food processor, place 1/4 cup water, peanut butter, soy sauce, olive oil, sesame oil, vinegar, agave, garlic, salt, and pepper. Blend until smooth.
- Pour as much dressing over the salad as you want; toss to combine. You can also add the dressing as you eat. Store the extra dressing in airtight container in the refrigerator.