2cupsCooked Quinoa (you can use a combination of different colored quinoa)
1mediumRed Pepper, finely chopped
1mediumEnglish Cucumber, finely chopped
2cupsEdamame (thawed if frozen)
4Scallions, finely chopped
2cupsRed Cabbage, finely sliced
¼cupCilantro, finely chopped
¼cupRoasted Peanuts, chopped (optional)
Make Thai Peanut dressing:
Combine all the ingredients for the dressing in a small bowl and whisk until well combined.
Taste and adjust seasoning accordingly.
To make the Salad:
Combine quinoa with the veggies in a mixing bowl. Add the dressing and mix well to combine.
Sprinkle the roasted peanuts on top and serve. Enjoy!!
You can make quinoa in a pot on the stove or make it in the Instant Pot.
Cook on stovetop: Combine 1 cup of quinoa with 2 cups of water in a medium size saucepan. Bring to a boil on medium-high heat. Lower the heat and cook covered until the quinoa is cooked through, about 17~20 minutes.
Cook in an Instant Pot: Combine 1 cup of quinoa with 1.5 cups water in the instant pot. Cook on high pressure for 3 minutes. Make sure that the pressure valve is set to sealing. Let the pressure release naturally.
Use leftover quinoa to make the salad. If it is chilled, then briefly warm it before adding the veggies and the dressing.