Quinoa Salad With Snap Peas Radishes and Carrots
Quinoa Salad With Snap Peas Radishes and Carrots
Prep Time10 minutes mins
Total Time10 minutes mins
Course: salads
Cuisine: Asian
Keyword: quinoa salad
Servings: 4
Author: Lyubomira from CookingLSL
FOR THE SALAD:
- 2 cups cooked quinoa
- 1/2 medium English cucumber
- 2 cups sugar snap peas (1/2 - 3/4 pound)
- 1 large carrot , cut into juliennes
- 1/4 chopped scallions
- 1/2 cup sliced radishes
- 1/4 cup chopped peanuts
FOR THE DRESSING:
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1 tsp chopped fresh ginger (or 1/2 tsp dried)
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 tbsp toasted sesame oil
- 2 tbsp creamy peanut butter
For the salad:
Fill a large bowl with cold water and set a side.
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.
Calories: 445kcal | Carbohydrates: 33g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Sodium: 567mg | Potassium: 540mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3105IU | Vitamin C: 33.7mg | Calcium: 69mg | Iron: 3.3mg