Quinoa Veggie Salad with Peanut

Instructions

1. Prepare the Dressing

   5 min hands-on

   • Combine peanut butter, vinegar, soy sauce, miso, honey, and spirulina in a bowl. Mix until smooth.
   • Whisk in cold water gradually until the dressing is creamy. Adjust with salt or honey if needed. Set aside.

2. Cook the Quinoa

   3 min hands-on15 min waiting

   • Rinse quinoa under cold water.
   • Combine quinoa with twice its volume of water in a saucepan. Bring to a boil, then simmer uncovered for 12-15 minutes until tender.
   • Drain excess water, fluff with a fork, and let cool slightly.

3. Hydrate the Spirulina

   2 min hands-on

   • Mix spirulina powder with cold water in a small bowl to form a paste. Set aside.

4. Prepare the Vegetables

   10 min hands-on

   • Wash cucumbers and radishes. Trim and quarter cucumbers, then gently smash and cut into chunks.
   • Trim and quarter radishes.

5. Assemble the Salad

   3 min hands-on

   • Combine quinoa, cucumber, and radish in a large bowl. Add spirulina paste.
   • Drizzle with peanut dressing and toss until evenly coated.

6. Serve

   2 min hands-on

   • Divide salad among plates. Garnish with extra dressing or spirulina powder. Serve immediately.
   • Cooking tips:
   • To ensure the cucumbers retain their juicy crunch, avoid over-smashing them.
   • For a milder flavor, soak the radishes in cold water for 10 minutes before cutting.
   • When cooking the quinoa, avoid stirring excessively to prevent clumping.
   • Adjust the amount of cold water in the dressing to control its thickness.