Seasonal Quinoa Recipe
Carrot / Jalapeno / Carrot / Edamame / Cabbage / Celery / Fried Rice Noodles / Tri-Color Quinoa / Peanut Sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Quinoa
Rinse the tri-color quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare Vegetables
While the quinoa is cooking, chop the carrots, jalapeno, celery, and shred the cabbage. In a large bowl, combine the diced carrots, jalapeno, edamame, celery, and cabbage.
- 3
Combine Ingredients
Once the quinoa is cooked and slightly cooled, add it to the bowl with the vegetables. Pour in the peanut sauce and mix well until all ingredients are evenly coated.
- 4
Serve
Top the quinoa salad with fried rice noodles for added crunch. Serve chilled or at room temperature.
