Description
This vibrant quinoa salad is enhanced with a creamy peanut dressing and colorful roasted vegetables, making it a nutrient-packed meal.
Ingredients
Units
- 1/2 cup peanut butter
- 1/4 cup hot water
- 1/3 cup light coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 cup quinoa, cooked
- 1 cup teriyaki chicken, cooked and chopped
- 1 zucchini, roasted
- 1 red bell pepper, roasted
- 1 carrot, roasted
- Salt and pepper to taste
Instructions
- Prepare the peanut sauce by mixing peanut butter, hot water, coconut milk, soy sauce, lime juice, honey, ginger, and garlic until smooth.
- Cook quinoa according to package instructions.
- Roast zucchini, red bell pepper, and carrot until al dente.
- Combine cooked quinoa, teriyaki chicken, and roasted vegetables in a large bowl.
- Add peanut sauce to the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve the salad warm, at room temperature, or chilled.
Notes
You can substitute any of your favorite vegetables for the roasted ones. The salad can be served warm, at room temperature, or chilled, making it versatile for different occasions. Adjust the peanut sauce to your taste by varying the amount of curry paste and chili oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 40 mg