Quinoa Crunch Salad With Peanut Dressing ★★★★★ 589

I’m a big fan of crunch salads – see also this Thai Noodle Salad which is so punchy and delicious that it still visits me in my dreams sometimes, and the Crunchy Shrimp Salad which is basically an excuse to eat those home-fried wonton strips on top, and then this Cashew Crunch Salad which was the cold, sweet-and-savory magic I needed to get through my summer pregnancy – complete with retro chow mein noodles and everything.

DESCRIPTION

Quinoa Crunch Salad! Crunchy rainbow veggies, juicy fresh mango, fluffy quinoa, chili lime cashews, and some creamy peanut dressing.INGREDIENTS

Quinoa Salad:

• 2–3 cups shelled edamame
• 2 cups Simply Nature Organic Quinoa
• 1 cucumber, diced
• 1–2 bell peppers, diced
• 2 ripe mangoes, diced
• 3 carrots, shredded
• half a head of purple cabbage, shredded
• sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI)

Peanut Dressing:

• 1/2 cup Simply Nature Creamy Peanut Butter
• 1/3 cup soy sauce
• 1/3 cup vinegar (white distilled or rice vinegar)
• 1/4 cup sesame oil
• 1–2 tablespoons chili paste like sambal oelek
• 2 tablespoons honey
• 1 clove garlic
• 1 knob of fresh ginger, peeled

INSTRUCTIONS

1. Cooked stuff: Cook the quinoa and edamame according to package directions.
2. Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.
3. Dressing: Give it all a whirl in the food processor or blender.
4. Serve: Assemble individual salads, or toss it all together.

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