Toast the quinoa in sesame oil for 2-3 minutes in a saucepan over medium heat.
2
Add water and bring to a boil.
3
Cover and reduce heat to the low, cooking until all liquid is absorbed (~18-20 mins).
Dressing
Qty
Units
Ingredient
2.5
tablespoons
peanut butter
7
tablespoons
soy sauce
7
tablespoons
lime juice
6
tablespoons
sesame oil
1
tablespoons
ginger, minced
2
whole
jalapeno, finely diced
1
clove
garlic, minced
2
tablespoons
white distilled vinegar
0.5
tablespoons
water
Step
Instruction
1
Whisk together all dressing ingredients in a bowl.
Salad
Qty
Units
Ingredient
2
heads
broccoli, cut into florets
2
whole
bell peppers, thinly sliced
0.5
heads
red cabbage head, thinly sliced
6
cups
kale, torn into bite sized pieces
4
carrots
shredded
0.5
cups
peanut, chopped
Step
Instruction
1
Add an inch of water to a pot and add broccoli. Bring water to a boil, then cover the pot and turn off the heat. Let the broccoli sit for 7 minutes to steam.
2
Remove broccoli and add to cold water to stop cooking.
3
Mix quinoa, peppers, cabbage, broccoli, kale, carrots, peanuts, and dressing in a bowl. Enjoy!