Looking to spice up your week with some color? Yes, please!
This colorful quinoa salad is an excellent side dish or meal unto itself. It has a spicy kick to complement the sweetness of the peanut butter. Yes, peanut butter! Quinoa packs 8 grams of protein into each cup so its loaded with protein. It is vegan and gluten free as is but some chicken would make a nice addition.
1 cup quinoa, rinsed
2 cups water
1 red pepper
1 yellow pepper
1/2 cucumber peeled and cut in half, seeds removed
1/2 cup cilantro chopped
3 Tbsp organic peanut butter
3 Tbsp rice vinegar
2 Tbsp tamari (organic/gluten free) or Braggs Liquid Aminos
1/2 tsp red pepper flakes
1/8 tsp garlic powder or 1 garlic clove minced
Add rinsed quinoa and water to a saucepan and bring to a boil. Cover and simmer for 15 minutes until water is absorbed and quinoa is tender. While quinoa is cooking, cut all vegetables into julienne strips. In a large bowl mix together peanut butter, vinegar, tamari, red pepper flakes, and garlic. Add enough hot water to make this into a sauce consistency; 2 Tbsp approximately depending on how much natural oil is in your peanut butter.
When quinoa is done add it to the bowl of sauce along with the vegetables and combine. Add chopped cilantro and toss again.
Serve immediately or let flavors meld in refrigerator for 30 minutes or so. I like this at room temperature the best.