Rainbow Quinoa Salad with Peanut Dressing Ingredients For the Salad: 3/4 cup uncooked quinoa 1 1/2 cups water 1 cup frozen shelled edamame 2 carrots, peeled and shredded 5 in piece cucumber, quartered and sliced 1 1/2 cups thinly sliced purple cabbage 1 red bell pepper, thinly sliced 1 green onion, chopped 1/2 cup chopped fresh cilantro 1/3 cup chopped unsalted roasted peanuts Lime wedges to serve For the Peanut Dressing: 1/3 cup natural creamy peanut butter 1/4 cup water 2 tablespoons soy sauce sub tamari if gluten free 1 tablespoon lime juice 1/2 teaspoon garlic powder or 1 minced garlic clove 1/2 teaspoon ground ginger or 1/2 in ginger root, grated 1 teaspoon sesame oil 1 teaspoon sriracha 1 tablespoon maple syrup Instructions Add quinoa to a fine mesh strainer and rinse well under cold water
I had a plan to write a semesters worth of lectures ahead of time, have our house unpacked and organized, keep up with my normal blogging schedule, and start the semester with my family and sanity in tact
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They both definitely should be worn during a romantic candlelit ceremony where the lights dance and flicker off of the fabric
The key is wide-leg cuts, defined waists, and impeccable tailoring
Buttermilk plus extra if desired C
