THE crunchy quinoa salad

In the spirit of healthy eating and warmer weather, I'm excited to share with you a recipe that has quickly become a favorite in my kitchen: The Crunchy Quinoa Salad. This salad is it. Summer days are quickly approaching and this dish is great for your next backyard bbq or beach hangout. It’s tangy, refreshing, and honestly tastes better a day or two after sitting in the fridge making it perfect for meal prep. I actually can’t stop eating this salad, it’s so FREAKING good. 

Ingredients:

For the salad

1 cup quinoa 

2 cups water

1 cup bell pepper chopped (1 bell pepper)

1 cup cucumber, peeled and diced

1 cup shredded carrots

1 cup edamame beans

⅓ cup green onions chopped

⅓ cup peanuts

For the dressing:

¼ cup olive oil

½ cup finely chopped carrots

1 tbsp ginger, peeled

1 garlic clove

4 tbsp rice wine vinegar

2 tbsp maple syrup

2 tbsp lemon juice (about ½ a lemon)

Generous pinch of salt

Small pinch cayenne pepper

Directions: 

1. Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the water is absorbed (for about 15 minutes). Once the quinoa is cooked, add two cups to a large bowl. 

2. Peel the skin off a cucumber and dice into small pieces. Add 1 cup of diced cucumber to the bowl with the quinoa. Finely chop 1 bell pepper (about 1 cup) and add it to the quinoa mix. Add in 1 cup edamame beans, 1 cup shredded carrots, ⅓ cup green onions chopped, and ⅓ cup peanuts. 

3. In a blender or food processor, blend together the salad ingredients. 

4. Pour the salad dressing on top of the quinoa salad and toss until well combined. Serve right away or store in the fridge and let it sit until the flavors are well absorbed.