Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)

Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.

Source and licence

"Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Quinoa_Vegetable_Slaw_With_Peanut_Dressing_(Gluten-Free), revision 4630344), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Quinoa_Vegetable_Slaw_With_Peanut_Dressing_(Gluten-Free)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630344

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

3 tablespoons lightly roasted creamy peanut butter
2 tablespoons tamari
3 tablespoons rice vinegar
3 teaspoons tossed sesame oil
1 tablespoon freshly squeezed lime juice
½ teaspoon chili garlic sauce
1 tablespoon cold water
¼ cup roasted and salted peanuts, roughly chopped
1 cup cooked black quinoa, cooled
3 cups shredded purple cabbage
¾ cup shredded carrots
3 scallions, thinly sliced
6 mini red bell peppers, thinly sliced
½ cup loosely packed cilantro leaves

Method

In a small mixing bowl add the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili sauce and water.
Whisk the dressing until well incorporated.
Cook the quinoa per the package instructions and cool. Set aside.
In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.
To serve, mix in the cooled, cooked quinoa with the vegetable mixture the and chopped peanuts. Drizzle with the peanut dressing and gently toss to incorporate. Serve immediately.