By Recipe Team on June 18, 2024
Say hello to your new go-to summer salad!
Looking to impress at your next summer cookout? This this vibrant Virginia Peanut Quinoa Salad, crafted by Carilion Clinic Dietician Emily Slabach, MS, RD, is easy and delicious. Packed with a rainbow of fresh veggies, a zesty dressing and the satisfying crunch of Virginia peanuts, you won’t be going home with leftovers of this healthy dish!
Ingredients:
1 cup quinoa, rinsed and drained
2 large carrots, grated
2 cups purple cabbage, thinly sliced
3 green onions, thinly sliced
1 cup mint leaves, chopped
1 cup basil leaves, chopped
1 jalapeno or serrano pepper, diced (optional)
Dressing:
1/2 cup Virginia Peanuts
1-2 tablespoons tamari
1-2 tablespoons maple syrup
1 teaspoon chili garlic sauce
2-3 tablespoons lime juice
~1/4 cup water (to thin)
1 tablespoon fresh ginger
Preparation:
- Prepare the quinoa: In a medium saucepan over high heat, bring 1 1/2 cups water to a boil and add the quinoa.
- Reduce the heat to low, cover and simmer for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl and fluff with a fork.
- Meanwhile, prepare the dressing. Put the peanuts, tamari, maple syrup, garlic sauce, lime juice, water and ginger into a blender and blend until smooth.
- Once the quinoa is cool, add the carrots, cabbage, onion, mint, basil and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again.
- Top with extra peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
- Store in an airtight container in the fridge for up to 5 days.
Prep time: 15 minutes
Difficulty: Easy
Cook time: 15 minutes
Serves: 4
