Whenever I have leftover quinoa in the fridge, I get excited at the thought of making this recipe! The recipe is super quick and easy, and the dressing is sooo good! I love the combination of salty and sweet! The original recipe is from Cookie and Kate and I’ve tweaked the ingredients slightly. The beans make it a bit heartier, and I love the fact that it is a 1 bowl recipe.
3/4 cup cooked quinoa (I usually use whatever I have leftover)
1 cup shredded cabbage (I buy pre-shredded)
1 cup grated carrot
13 oz chickpeas
1/4 cup chopped scallions
1/4 cup peanuts or cashews
Dressing
1/4 creamy peanut butter
4 tbsp coconut aminos (you can use soy sauce but coconut aminos are a tad sweeter depending on the brand)
1.5 tbsp maple syrup
1.5 tbsp rice wine vinegar
1 tsp avocado oil
1 tsp freshly grated ginger
1 tbsp lime juice
1. In a large (I use 4qt) bowl, make the dressing by combining all dressing ingredients.
2. Once dressing is made, add all other ingredients to bowl and toss.
3. Enjoy!
Awesome post! Keep up the great work! 🙂