Quinoa salads are my favorite for sharing at parties, BBQs and family gatherings. They are easy to make, totally adaptable, and packed with clean vegetarian protein.
I developed with recipe last year for my family's Memorial Day BBQ in Maine and it was a HUGE hit! Like most of my recipes, this is more a formula so feel free to swap the raw veggies for whatever you have on hand.
Crunchy Quinoa Salad with Peanut Ginger Sauce // vegan, gluten free
- 2 cups dry quinoa
- 1-2 cups shredded red cabbage, depending on how much crunch you like - 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup all natural peanut butter (or sunflower seed butter)
- 4 teaspoons freshly grated ginger
- 6 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon maple syrup or honey
- 3 tablespoon rice wine vinegar
- 2 teaspoon sesame oil
- 1 large sweet potato, baked
- 2/3 cup water
- lime juice
Prep your veggies: Bake the sweet potato (either in oven or microwave). Chop cabbage, red bell pepper, cilantro, and green onions. Tip: If you are short on time, buy pre- shredded/pre-chopped veggies! You can also do this the day or night before.
Cook the quinoa: Rinse your quinoa (important step, don’t skip this!) and then cook according to package instructions. Set aside to cool.
Make the Peanut Ginger Sauce: Add peanut butter, ginger, soy sauce, honey, vinegar, sesame oil, and baked sweet potato to your food processor or blender and blend until combined. Add water to thin out (you may need a little more or a little less depending on how large your sweet potato is).
Mix it all up: In a large bowl combine veggies and cooked quinoa. Add in the Peanut Ginger Sauce and mix until everything is coated. Garnish with more cilantro and fresh lime.
Yum! I think I may just have to make this again this year... I don't think anyone will mind :)
Need more inspiration for your first big summer BBQ? Check out this post for 5 healthy crowd-pleasing recipes!