Quinoa and Vegetable Salad with Peanut Dressing
The perfect summertime salad: this quinoa and vegetable salad with peanut dressing is packed with fiber, nutrients, and most importantly: flavor. This salad is the perfect side dish for dinner, or meal prep for lunch. Serve it with a grilled protein (marinated chicken, steak or shrimp) for a complete meal. This salad boasts flavors of crisp cabbage, peppers and edamame, wrapped in an delicious sweet and savory peanut dressing and finished with vibrant fresh herbs.
Servings 6
Calories 263kcal
Equipment
- small saucepan
- mixing bowl
Ingredients
- 1/2 cup quinoa uncooked
- 1 cup reduced sodium broth
- 2 bell peppers chopped
- 3 cups shredded cabbage
- 2 cups shredded carrots
- 4 scallions chopped
- 1 cup edamame shelled
- 1/3 cup cilantro chopped
- 2/3 cup cashews
Peanut Dressing
- 1/2 cup powdered peanut butter
- 3 tbsp reduced sodium soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 2 tsp ginger
- 2 cloves garlic minced
Instructions
- Rinse the quinoa under cold water. Add the quinoa to a saucepan and cover with the broth.
- Bring it to a boil, then cover and reduce to simmer. Simmer until cooked through.
- Set aside to cool.
- Chop the peppers, scallions and cilantro.
- Add the cabbage and carrots to a large mixing bowl, along with the chopped peppers, scallions, and cilantro.
- Add in the cooked quinoa and cashews.
- Combine the dressing ingredients and pour over the salad.
Notes
WW Points:
6 WW points per serving (1 and 1/3 cup servings)
5 WW points per serving (1 cup servings)
WW™: Click here to track this recipe in the WW app.
Nutrition
Serving: 1+ 1/3 cup | Calories: 263kcal | Carbohydrates: 35g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.01mg | Sodium: 405mg | Potassium: 676mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8579IU | Vitamin C: 68mg | Calcium: 90mg | Iron: 3mg