Asian Quinoa Salad with Peanut Dressing recipe is the perfect side dish or meatless main dish! It's loaded with veggies, high in protein and bursting with flavor!
Cook quinoa according to package instructions. Set aside. (Bring 2 cups of water to a boil. Add quinoa and salt and return to a boil. Reduce heat to simmer and cook for 15 minutes. Let stand for 10 minutes and fluff with a fork).
Blanch the broccoli: Fill a medium saucepan with a ½” layer of water at the bottom. Bring to a boil.
Add broccoli and boil for 3 minutes, stirring halfway through.
Drain broccoli and immediately rinse with cold water until all the broccoli is cold. Set aside.
Make the peanut sauce:
In a small bowl whisk together sauce ingredients until smooth. If the peanut butter is solid, microwave for 30 seconds to melt it. Set aside.
Combine vegetables, and quinoa and stir until combined.
Add peanut sauce and stir to combine. Serve immediately or refrigerate and serve cold.
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Notes
Ingredient Substitutions
Vegetables. Feel free to substitute your favorites or omit veggies you do not love, but make sure to use roughly the same total amount of vegetables called for in this recipe.
Coconut milk. if you do not have coconut milk, water can be substituted in the peanut sauce.
Soy Sauce. Coconut aminos can be used in place of soy sauce.
Honey. To make this vegan substitute your favorite liquid sweetener such as maple syrup or agave.
Sesame oil. Peanut oil, or any other neutral tasting oil, is an acceptable substitute in this recipe.
Garlic & ginger powder. If you would like to use minced garlic and fresh minced ginger go for it.
Store
Store in an airtight container for up to 5 days in the refrigerator. I do not recommend freezing this recipe.