“There is no significant difference between red and golden quinoa. Both offer the same high quality nutrition and nutty, earthy flavor.” said Bob Moor, the founder and CEO of Bob’s Red Mill.
For this reason, many of us choose red quinoa in recipes for its vibrant color. There’s no doubt that these contrasting red and green colors not only belong together, but they also harmonize with the taste and aroma of this salad. A couple weeks ago while I was shopping at my local grocery store, I saw red quinoa was on sale. Wow, $2.99 per pound! I ended up loading my shopping cart with 4 bags of red quinoa.
Because quinoa has a much higher protein content and more nutritional value than white rice, I started adding it to our family’s diet a couple years ago. It mixes nicely with other grains, such as millet and sweet rice, which I use in a breakfast porridge recipe. However, I really enjoy creating quinoa salad bowl recipes with various other healthy ingredients. This time I am sharing my new creation: red quinoa with roasted peanuts.
This red quinoa salad bowl with roasted peanuts is a simple and quick dish that can be ready in 25 minutes. Although red quinoa and golden quinoa all have a nutty and earthy taste, I found that the red sibling has a slightly chewier texture and needs a couple more minutes to cook. With the addition of roasted crunchy peanuts, this red quinoa salad bowl is irresistible.
The dressing is creamy, spicy, sweet and tart. Give some extra time to let the dressing soak through the cooked quinoa, if you’d like the salad bowl to have a more intense flavor. “Leftovers” taste even better.
I’m sure you’ll love how nicely the color pairs with fresh finely chopped green parsley leaves, red peppers, and seedless cucumbers. Because this quinoa salad tastes best when made ahead of time, you can make it before your busy work week starts. Does that sound like a great project for the weekend?
- ½ cup uncooked red quinoa, well rinsed and drained
- 1 cup water
- ⅓ cup raw peanuts or roasted peanuts
- 1 teaspoon canola oil
- ⅓ cup diced red pepper
- ½ cup packed finely chopped parsley leaves
- 1-¼ cup (6 oz) diced seedless cucumber
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 2 tablespoons natural peanut butter, crunchy or creamy
- 2 teaspoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon chili oil
- 2 teaspoons agave nectar
- Add well-rinsed and drained quinoa to saucepan with water. Heat saucepan over high heat and bring water to a boil. Reduce heat to low, cover and simmer for approximately 13 minutes.
- The cooked quinoa will be a little bit watery. Pour it over a fine-mesh strainer and drain the excess water if necessary. Transfer quinoa back to saucepan and let it rest and cool for 5 minutes.
- While quinoa is cooking, preheat oven at 350 °F. Lightly coat peanuts with canola oil and roast in oven for 10 minutes. Let the peanuts cool for 10 minutes.
- Combine all dressing ingredients in a small mixing bowl.
- Mix cooked quinoa, parsley leaves, cucumbers, red peppers, and peanuts in a large mixing bowl. Add dressing and gently toss together.
- This salad can be served immediately. It tastes even better if refrigerated for one hour.