I have an internship now. As a senior in college, my professors want their students to know what it feels like to be working out in the real world. Thus, I went and spent too much money buying some business-casual clothes (as compared to my norm of oversized sweaters and cotton everything!), and got to work!
What I did not realize about having an internship from 9-2 three days a week, is that similar to high school, I had to pack a lunch. What?!
This process has been the most comedic of all, because I somehow manage to forget almost every single morning, and end up packing a bizarre assortment of random foods. For example, a few weeks ago I took those vegetarian homemade pigs in a blanket to work with fruit snacks and pretzels- real professional, I know.
This absolutely fantastic salad was made in an attempt to have something nutritious and delicious, that doesn’t make me look like I have the eating habits of an 8 year old as well. You win some, you lose some.
So here’s my advice: Whether or not you are considering making this dish for your family dinner, a potluck, or your lunch at work- Do IT! This salad is absolutely addicting. You’re welcome in advance.
Happy cooking!
Love, a rented kitchen.
Salad Ingredients
- ¾ cup uncooked quinoa
- 1-2 cups shredded red cabbage (depending on how much crunch you like! I went with 2!)
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts (honey-roasted is good)
- Optional: 1 cup edamame or chickpeas
- Fresh lime, for a bit of tang
Dressing Ingredients:
- ¼ cup peanut butter
- 2 teaspoons freshly grated ginger
- 3 Tablespoon soy sauce
- 1 Tablespoon honey (use agave if vegan)
- 1 Tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin (if necessary)
Directions:
- Quinoa: Prepare the quinoa by rinsing the quinoa with cold water in a mesh strainer. Then, add 1 ½ cups water to the quinoa in a medium sized saucepan, and bring to a boil. Once boiling, reduce the heat to low, cover, and allow to simmer for 15- 20 minutes, or until all the water has been absorbed. Then, fluff with a fork, remove from heat, and allow to cool for 10 minutes.
- Meanwhile, while the quinoa is cooking, prepare the dressing. Microwave the peanut butter and honey (or agave) in a microwave safe bowl for 20 seconds.
- Add the ginger, soy sauce, vinegar, sesame oil, and olive oil to the peanut butter, and stir until smooth and creamy.
- Add the dressing to the quinoa, and then fold in the red pepper, onion, cabbage, carrots, and cilantro.
- Top with cashews or peanuts and green onions.
- Serve chilled or at room temperature with lime wedges!
Notes and Tips!:
- Source: Monique from Ambitious Kitchen
- If you want a thinner dressing, add about teaspoon of water and/or oil to the dressing mix!
- One perk to this recipe- the quinoa absorbs the flavors of the dressing and tastes even more flavorful after a few hours/days! So go ahead, make your dinner in advance, you over achiever.
- Like this recipe? Try these other delicious dishes from ‘a rented kitchen’! Check below for the recipes!
