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
Ingredients
Peanut-Ginger Dressing
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2
tablespoons soy sauce
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1
tablespoon sesame oil
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1/2
tablespoon garlic
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1/2
cup unsalted peanut butter
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1/2
tablespoon fresh ginger
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3
tablespoons water (as needed)
Salad Veggies
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2
cups cooked quinoa
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1/2
cup diced cucumber
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1
diced red bell pepper
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1
carrot, julienned or shredded
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1/4
cup diced green onions
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4
cups fresh spinach
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1/4
cup fresh diced cilantro
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1
tablespoon sesame seeds
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1
tablespoon fresh chopped basil leaves (optional)
Directions
Peanut-Ginger Dressing
- 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
- 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.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
More Great Recipes:
Salad|Salad Dressing|Asian|Soy Sauce|Spinach|Quinoa|Peanut|Vegetable
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