Red Quinoa Salad with Peanuts

Red Quinoa Salad with Peanuts

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This red quinoa salad bowl is infused with Asian flavors. With the addition of roasted crunchy peanuts, it is irresistible.

Course: Salad

Cuisine: Gluten Free/Vegan

Keyword: asian salad, Gluten-free, gluten-free vegan, quinoa salad, vegan

Servings: 2 -4 servings

Author: Joyce @ Light Orange Bean

Ingredients

For Salad Bowl

• ½ cup uncooked red quinoa well rinsed and drained
• 1 cup water
• 1/3 cup raw peanuts or roasted peanuts
• 1 teaspoon canola oil
• 1/3 cup diced red pepper
• ½ cup packed finely chopped parsley leaves
• 1-¼ cup 6 oz diced seedless cucumber

For Dressing

• 1 teaspoon lime zest
• 3 tablespoons lime juice
• 2 tablespoons natural peanut butter crunchy or creamy
• 2 teaspoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon chili oil
• 2 teaspoons agave nectar

Instructions

1. Add well-rinsed and drained quinoa to saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for approximately 13 minutes.
2. The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 5 minutes.
3. While quinoa is cooking, preheat oven at 350 °F. Lightly coat peanuts with canola oil and roast in oven for 10 minutes. Let the peanuts cool for 10 minutes.
4. Combine all dressing ingredients in a small mixing bowl.
5. Mix cooked quinoa, parsley leaves, cucumbers, red peppers, and peanuts in a large mixing bowl. Add dressing and gently toss together.
6. This salad can be served immediately. It tastes even better if refrigerated for one hour.