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6 servings
25 min active time
25 min total time
4.5 (2 votes)
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Original
1 cup | |
2 1⁄2 cups shredded | |
2 diced | |
1⁄4 cup diced | |
1 1⁄2 cups shredded | |
1⁄2 cup chopped | |
1⁄4 cup sliced | |
1⁄2 cup | |
2 cups | |
1 cut in wedges |
1⁄2 cup | |
2 tsp grated | |
3 Tbsp | |
1 Tbsp | |
1 Tbsp | |
1 tsp | |
2 Tbsp |
Amount per serving
Daily %
Calories
516
26%
Total Fat
26 g
33%
Cholesterol
0.79 mg
0%
Sodium
805 mg
35%
Total Carbohydrates
55 g
20%
Fiber
12 g
43%
Total Sugar
13 g
Proteins
19 g
38%
Calcium
108 mg
8%
Iron
4.9 mg
27%
Potassium
749 mg
16%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
- 2Prepare vegetables- cabbage, red pepper, carrots, red onion, cilantro.
- 3To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
- 4Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences.
- 5Next fold veggies and chickpeas into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
Published by Callan Curtis