Asian Quinoa Salad with Snap Peas, Red Bell Pepper, Celery, and Peanuts

KALYN'S KITCHEN(1)
Kim K.: "Amazing with grilled chicken" Read More
14Ingredients
55Minutes
350Calories

Ingredients

US|METRIC
  • 1 cup quinoa (rinsed well)
  • 2 cups vegetable stock (I used a 14 oz. can of vegetable broth and added a little water to make 2 cups)
  • 1 1/2 cups sugar snap peas (diagonally sliced)
  • 1 cup celery (diagonally sliced)
  • 1 red bell pepper (finely chopped)
  • 1/2 cup green onion (diagonally sliced)
  • 1/2 cup peanuts (chopped)
  • dressing (This will probably make more, than you need, but it's good over rice or cooked vegetables.)
  • 2 tablespoons soy sauce (low sodium is fine; use gluten-free soy sauce if needed)
  • 1 teaspoon ginger root (Spice World Ground, or grated fresh ginger root)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon agave nectar (or other sweetener of your choice)
  • 3 tablespoons avocado oil (or other neutral flavored oil)
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    NutritionView More

    350Calories
    Sodium32% DV760mg
    Fat34% DV22g
    Protein20% DV10g
    Carbs10% DV30g
    Fiber24% DV6g
    Calories350Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium760mg32%
    Potassium480mg14%
    Protein10g20%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber6g24%
    Sugars4g8%
    Vitamin A25%
    Vitamin C70%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kim K. 2 years ago
    Amazing with grilled chicken

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