Quinoa Salad w Asian Dressing

This is a lovely side salad or even a main summer dish that came from “Food Impromptu” on YouTube. I haven’t tried it with the recommended dressing. Instead I use my vinegrette dressing on the website. I’ll include the original recommended dressing ingredients. This serves 6 to 8.

Ingredients

• 1 cup cooked quinoa (use package instructions)

• 1 cup red bell pepper, cut into bite sized rectangles

• 1 cup shredded purple cabbage

• 1 cup carrot, chopped into bite sized pieces

• 1 cup chopped cucumber (peel first, scoop inside, cut into bite sized pieces)

• 1/2 cup red onion, chopped

• 1/2 cup green onions, chopped

• 1/2 cup italian parsley, chopped

• 1/2+ cup roasted peanuts

Dressing (Asian)

• 3 Tbsp lemon or lime juice

• 1 tsp ginger, grated or minced

• 1/2 tsp garlic, grated or minced

• 2 Tbsp soy sauce

• 2 Tbsp maple syrup

• 2 Tbsp sesame oil

• 1 Tbsp olive oil

• 1/4 tsp cayenne pepper

• salt to taste

Instructions

1. Mix salad ingredients together, chill if preferred (or leave at room temperature

2. Mix dressing ingredients together. Pour the dressing on the salad right before serving. only put the amount of dressing that you like on the salad.

*I often use my vinegrette recipe instead of the Asian dressing. That recipe is on the website.