Red cabbage, quinoa and avocado salad with peanut pesto

Table of contents

Red Cabbage, Quinoa and Avocado Salad with Peanut Pesto

This vibrant and nutritious salad combines the crunch of red cabbage, the nutty flavor of quinoa, and the creamy texture of avocado, all brought together with a rich and savory peanut pesto. It’s a perfect blend of flavors and textures, making it a standout dish for any meal. Whether you’re looking for a healthy lunch or a colorful side dish, this salad is sure to impress.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 cup quinoa, rinsed
2 cups water
2 cups shredded red cabbage
1 ripe avocado, diced
1/4 cup roasted peanuts
1/4 cup fresh basil leaves
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic
Salt and pepper to taste

Instructions

Cook the quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
Prepare the peanut pesto: In a food processor, combine the roasted peanuts, basil leaves, olive oil, lime juice, soy sauce, and garlic. Blend until smooth. Season with salt and pepper to taste.
Combine the salad: In a large bowl, mix the cooked quinoa, shredded red cabbage, and diced avocado.
Toss the salad with the peanut pesto until everything is well coated.
Serve immediately or chill in the refrigerator for 15 minutes for a cooler salad.

Additional Notes

For a spicier kick, add a pinch of red pepper flakes to the peanut pesto. You can substitute the basil with cilantro for a different flavor profile. This salad can be stored in an airtight container in the refrigerator for up to 2 days.