Nutty Quinoa Salad

Nutty Quinoa Salad

Lots of good news made this week a nutty one. I received a job offer and I’ll be starting a new full time job next Monday. Before crazy Monday rolls around I have Saturday to look forward to. My friend Ashley is getting married and I’m so excited; my dancing shoes and I are ready for a good time.

All this to say that I haven’t been documenting many of the meals I’ve made but I still wanted to post! So I bring to you this delicious quinoa salad. I like to make it with the vegetables listed below but you can try it with celery, shredded carrots and even substitute cilantro for parsley. Make a little extra for lunch, quinoa will keep you satisfied and full all afternoon.Nutty Quinoa Salad


  • 1 ½ cups water
  • 3/4 cup quinoa, rinsed and drained
  • ½ cup red pepper, chopped
  • ½ cup cherry tomatoes, cut in half
  • ½ cup cucumber, diced
  • ¼ cup green onion, finely chopped
  • ¼ cup fresh cilantro, chopped

Dressing – Makes ½ cup of dressing

  • 3 tablespoons reduced fat peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 teaspoons low sodium soy sauce
  • 1 garlic clove, minced
  • 2 teaspoons ginger root, finely grated
  • 1/8 teaspoon cayenne pepper (optional)

Serves: 6

Weight Watchers Point Plus: 3 P+ per serving and 18 P+ for the recipe


  1. combine water and quinoa in a medium saucepan, simmer over medium heat for 12 to 15 minutes or until water is absorbed. Allow quinoa to cool for 20 minutes.
  2. In a bowl combine red pepper, cherry tomatoes, cucumber, green onions, and cilantro.
  3. In another bowl whisk peanut butter, lime juice, rice vinegar, soy sauce, garlic, ginger root and cayenne pepper (optional).
  4. Mix together the vegetables, quinoa and dressing, cover and refrigerate for minimum 30 minutes so the flavours can blend together.


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