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Quinoa Salad With Snap Peas, Radishes and Carrots
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Description
This Quinoa Salad With Snap Peas, Radishes and Carrots with peanut dressing is light, clean and delicious!
Ingredients
- FOR THE SALAD:
- 2 cups Sugar Snap Peas
- 2 cups Cooked Quinoa
- 1 Large Carrot, Cut Into Julienne Stripes
- ½ cups Sliced Radishes
- ½ Medium English Cucumber
- ¼ cups Chopped Scallions
- ¼ cups Chopped Peanuts
- FOR THE DRESSING:
- ¼ cups Vegetable Oil
- ¼ cups Rice Wine Vinegar
- 1 teaspoon Chopped Fresh Ginger
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey Or Maple Syrup
- 2 Tablespoons Toasted Sesame Oil
- 2 teaspoons Creamy Peanut Butter
Preparation
For the salad:
Fill a large bowl with cold water and set aside. Bring a medium pot of water to a boil. Add snap peas and cook for 2 minutes. Drain and transfer to the bowl with ice cold water.
In a deep bowl, arrange quinoa, snap peas, carrots, radishes, cucumber and scallions. Top with chopped peanuts.
For the dressing:
In a medium bowl, whisk all ingredients together. Pour over salad.
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