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Quinoa Spinach Salad with Peanut Ginger Dressing

By Taylor Loftin • January 27, 2014 • 0 Comments

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Quinoa Spinach Salad with Peanut Ginger Dressing

Author Notes: Inspired by Veggie Summer Rolls with Spicy Peanut Lime Sauce Recipe on Oh She Glows website: http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways.

Their post says "two ways" and I essentially created a third format by turning it into a salad, adding quinoa and omitting the tofu. The dressing I make varies slightly because I omit the lime juice and the sugar. I have posted my version of the recipe on my website http://www.whatvegetarianseat.com —Taylor Loftin

Serves 2

Peanut-Ginger Dressing

2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon garlic
1/2 cup unsalted peanut butter
1/2 tablespoon fresh ginger
3 tablespoons water (as needed)

Blend all ingredients in a food processor or blender until smooth.
Add water (or more soy sauce – just make sure you taste as you go so you can gauge the salty-ness) until you get the consistency you want.

Salad Veggies

2 cups cooked quinoa
1/2 cup diced cucumber
1 diced red bell pepper
1 carrot, julienned or shredded
1/4 cup diced green onions
4 cups fresh spinach
1/4 cup fresh diced cilantro
1 tablespoon sesame seeds
1 tablespoon fresh chopped basil leaves (optional)

Chop up all of the veggies and toss into a large mixing bowl with the cooled cooked quinoa.
Add dressing to the veggies and stir until everything is coated.
Divide evenly onto serving dishes and sprinkle with sesame seeds.