The quinoa in this salad makes it rather delicate—we classify this as a girly salad. If quinoa isn’t your style, you can always substitute orzo. If you do that, we recommend doubling the amount of dressing. No matter which you choose, you’ll love the flavour.
Ingredients
1 small piece fresh ginger (about 1-1/4 inches)
4 cups chicken broth (1 32-ounce carton)
2 cups quinoa
¼ cup plus 2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
4 teaspoons peanut butter
2 teaspoons soy sauce
2 teaspoons honey
1 teaspoon sesame oil
1 to 2 cloves garlic, minced
1/3 cup diced red bell pepper (1/4-inch dice)
1/3 cup diced yellow bell pepper (1/4-inch dice)
1/3 cup sliced green onions
Roasted unsalted peanuts, chopped, for serving (optional)
Directions
1. Cook the quinoa: Peel the ginger and grate enough to equal 1 teaspoon; cover and set aside. Then place the whole piece ginger in a medium-size sauce pan. Add the broth and quinoa, and cook according to the quinoa package directions. Discard the ginger and transfer the quinoa to a medium-size salad bowl; set aside to cool.
2. Make the dressing and salad: Meanwhile, whisk together the vegetable oil, vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, and reserved grated ginger in a small bowl until combined. Add the peppers and green onions to the quinoa in the salad bowl; pour the dressing over the top and toss to thoroughly combine. If you wish, sprinkle some peanuts over the salad just before serving.
Serves 6
Nutrition per serving without peanuts: Protein: 9.9 G; Fat: 20.4 G; Carbohydrate: 41.3 G; Fiber: 4.5 G; Sodium: 740.4 MG; Cholesterol: 0 MG; Calories: 384.
Chef’s Tip:
Make Ahead: If you wish, you can cover this salad and refrigerate up to 3 days.
Excerpted from The Farm Chicks in the Kitchen by Serena Thompson and Teri Edwards. Copyright © 2009 by Serena Thompson and Teri Edwards. Excerpted by permission of Hearst. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.