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

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

Ingredients:
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 diagonally sliced sugar snap peas
1 cup diagonally sliced celery
1 red bell pepper, finely chopped
1/2 cup diagonally sliced green onion
1/2 cup chopped peanuts

Dressing Ingredients:
(This will probably make more dressing than you need, but it’s good over rice or cooked vegetables.)
2 T soy sauce (low sodium is fine; use gluten-free soy sauce if needed)
1 tsp. Spice World Ground Ginger Root or grated fresh ginger root
1 tsp. rice vinegar
1 tsp. sesame oil
1 tsp. Agave Nectar (or other sweetener of your choice)
3 T avocado oil (or other neutral flavored oil)

View the full recipe at Kalyn’s Kitchen →