Easy Peasy Rainbow Quinoa Salad with the Best Peanut Sauce
easy, healthy and SOSO addictively good. I promise, you'll want to make this on repeat. A bowl of spring, loaded with all the fresh and vibrant veggies, along with some light and fluffy quinoa, and the best, creamy peanut sauce. All in all, heaven!
What you will need
For the salad:
- 100 g quinoa
- 100 g broccoli
- 100 g edamame
- 1/2 bell pepper
- 1/2 cucumber
- 100 g canned corn
- 1 handful radishes & tomatoes
- 1/2 avocado
- 1/2 mango
- 2 handful greens such as salad, baby spinach, kale (whatever you like and have on hand)
- 100 g pomegranate seeds
For the dressing:
- 3 tbsp peanut butter
- 1/2 lime
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tbsp coconut milk
How to
-
Add the quinoa to a pot along with twice the amount of water and a pinch of salt. Bring to a boil, then reduce to simmer and let it simmer with the lid on until all water in absorbed. Then close the lid and let it stand on low heat until fluffy.
-
In the meantime cut the broccoli into bite-sized pieces and steam it in some hot water, along with the edamame, for about 3-4 minutes.
-
Finely dice the bell pepper, radishes and cucumber, half the tomatoes, peel and cut the mango, wash the greens, drain the corn, slice the avocado and add it all to a bowl.
-
Mix all ingredients for the peanut sauce, then add the broccoli, edamame and quinoa to the bowl and toss everything.
Serve and enjoy!