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Crunchy Quinoa Kaniwa Salad

Last week my mom posted a salad on Facebook that reminded me of a salad that I hadn’t made in a while. This salad is so colorful and flavorful.  The quinoa and kaniwa give the salad a nutty taste and the cabbage gives it an awesome crunch. The colors of “rainbow” come naturally in this salad. Red: red peppers. red onion. Orange: Orange peppers and carrots. Yellow: Yellow peppers. Green: green peppers, green onions and edame. Blue: only color missing in this salad. Purple; red cabbage.  This salad is great alone, but is also fantastic in a wrap.  My my family ate it in a soft shell taco with grilled tikka chicken.


 For the Salad:

  • 1 cup uncooked quinoa
  • 1 cup uncooked kaniwa
  • 2 cups shredded red cabbage
  • ½ red bell pepper, diced
  • ½ yellow pepper diced
  • ½ green pepper diced
  • ½ red onion, diced
  • ½ orange pepper diced
  • 1 cup shredded carrots
  • 1 cup chopped cilantro
  • ½ cup diced green onions
  • 1 cup honey-roasted peanuts
  • 1 cup chickpeas
  • Juice of 2 fresh limes

For the dressing:

  • 1/2 cup peanut butter
  • 4 teaspoons freshly grated ginger
  • 6 tablespoon light soy sauce
  • 2 tablespoon honey (use agave for a vegan version)
  • 2 tablespoon red wine vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons olive oil
  • Water if needed


  1. Cook quinoa and kaniwa as directed on package and set aside to cool.
  2. Once cool add all other salad ingredients and mix well
  3. For the salad dressing: In microwave safe bowl microwave honey and peanut butter for about 20 seconds until melted.  Stir.  If not melted return to microwave for a few more seconds.  Poor honey peanut butter mixture in a blender with remaining ingredients and blend until smooth.  Add water as necessary to thin.