Asian, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Keen on Rainbow Quinoa Salad Bowls

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I’ve been on a colorful salad and bowl kick lately. This Rainbow Quinoa Salad did not disappoint. Can you sense a taste trend here? I also really liked this Peanut Ginger Dressing and it was very easy to make. I made this salad dressing combo during the week when I had exams and presentations and had my last serving today. Can I already have another? I used a combination of yellow and red bell peppers to give a more colorful kick and balance the other colors. Served cold, it hit the spot during this warm, toasty April week.

Ingredients (serves 4).

For the Salad:

  • 2 c quinoa, cooked and cooled
  • 1 bell pepper, chopped (I used a combo of half red and half yellow)
  • 1 c matchstick carrots
  • 1 c edamame, shelled (I used frozen)
  • 4 c baby spinach (kale works too)
  • 2 c purple cabbage, shredded
  • 1 avocado, diced
  • 1 t sesame seeds (optional)
  • 1 lime, cut into quarters
  • Sriracha to taste

For the Dressing:

  • 4 T of powdered peanut butter like PB2
  • 1/4 c warm water
  • 1 t rice vinegar
  • 1 T soy sauce (reduced sodium)
  • 1/2 t agave nectar
  • 1/2 t ground ginger

Directions.

  1. In a small jar, add ingredients for the dressing and mix well. You may need to add a bit more warm  water to help dissolve the PB2.
    • The dressing can be stored in a sealed jar for 1-2 wks. Mix/shake well before serving.
  2. In a large bowl, add quinoa through avocado along with the dressing. Toss well until salad is evenly coated. Add sesame seeds if using and toss again.
  3. Divide between 4 bowls/plates and garnish each with fresh lime juice. Drizzle with sriracha (optional but worth it!).
    • If meal prepping, add 1-2 T dressing to the bottom of the container. This helps prevent anything from getting soggy.
    • Top with 1/2 c quinoa, 1/4 c edamame, 1/4 c carrots, 1/4 of the chopped bell peppers, 1/2 c cabbage, 1/4 of lime and sriracha (optional).
    • Add 1 c spinach and/or 1/4 of an avocado last or the morning of.
  4. Enjoy!

Adapted from Jessica in the Kitchen‘s “Cashew Thai Quinoa Salad with a Peanut Ginger Dressing.”

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