Crunchy Quinoa Salad #TheSaladBar

It’s time for the monthly installment of The Salad Bar Monthly Blogging Group.
Each month, a theme is assigned and there’s pretty much free reign to make a salad that highlights the featured ingredient or salad type. This month’s theme was Asian inspired salads. There’s so many ways to follow this theme but I decided to go with a quinoa based salad that has a peanut dressing, lots of veggies and topped with green onions and peanuts. It was so good and it makes a lot…we were eating it for lunch and dinner for days. It can be either eaten at room temperature or cold and it was good both ways.

1 cup uncooked, rinsed quinoa
1 cup shredded red cabbage
1/2 red pepper, diced
1/2 red onion, diced
1 cup shredded carrots
1/3 cup chopped cilantro
1/4 cup green onions, chopped
1/2 cup lightly salted peanuts
Dressing
1/4 cup peanut butter
1 tsp fresh minced ginger
3 Tbsp low sodium soy sauce
1 Tbsp honey
1 Tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
In a medium pan, bring two cups of water to a boil. Add the quinoa, stir and cover. Reduce heat from high to medium-low and simmer for 15 minutes. Fluff with a fork and allow to cool. 
For the dressing, combine the peanut butter and honey in a small bowl. Microwave for 20-25 seconds to soften. Add in the ginger, soy sauce, vinegar and both oils. Stir until well combined and smooth. 
Place the cooled quinoa in a large bowl and add in the dressing. Stir to combine. Add in the chopped vegetables except for the green onions. 
Scoop out a serving and top with green onions and peanuts. 

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