Name: Mediterranean Quinoa Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup cooked quinoa (1/2 cup uncooked); 1 yellow, orange, or red bell pepper, diced; 3/4 cup fresh parsley or basil, minced; 1 cup cooked chickpeas; 1 cup cherry tomatoes, sliced in half; 2 cups shredded kale; 1 shallot, diced; 1/4 cup sun-dried tomatoes packed in oil, roughly chopped; 1 TBS lemon juice; 1 TBS apple cider vinegar; 1/3 cup olive oil; 1/2 tsp each salt and pepper; 2 tsp Dijon mustard,; 1 tsp maple syrup; 1 tsp dried oregano or dried basil; 1/2 tsp garlic powder; 1 cup cooked quinoa; 1 red or orange bell pepper, diced; 1 cup carrot, sliced into matchsticks; 1 cup broccoli, diced into small pieces; 2 cups kale, minced; 1/2 cup roasted cashews; 1/4 cup cilantro, optional; 1/3 cup peanut butter; 2 TBS low sodium soy sauce or tamari; 1 TBS lemon or lime juice; 1 TBS sesame oil; 3 tsp maple syrup; 1 tsp each garlic and ginger powder, optional; 1 tsp red pepper flakes, optional

Description

This Asian-Inspired Quinoa Salad with Peanut Sauce is a perfect packed lunch! Full of plant protein and tangy flavors, it's easily customized to what you have on hand. Vegan and gluten-free!

Ingredients

Scale

Quinoa Salad

1 cup cooked quinoa
1 red or orange bell pepper, diced
1 cup carrot, sliced into matchsticks
1 cup broccoli, diced into small pieces
2 cups kale, minced
1/2 cup roasted cashews
1/4 cup cilantro, optional

Peanut Sauce

1/3 cup peanut butter
2 TBS low sodium soy sauce or tamari
1 TBS lemon or lime juice
1 TBS sesame oil
3 tsp maple syrup
1 tsp each garlic and ginger powder, optional
1 tsp red pepper flakes, optional
Water to thin

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Instructions

Add all quinoa salad ingredients to a large bowl and stir to combine.
Add all dressing ingredients to a blender and combine until smooth. Add water until a pourable sauce is achieved (up to 1/4 cup water).
Store in the fridge for up to 5 days.

Prep Time: 15 minutes