Nutty, healthy, 100% plant-based and super delicious. A perfect lunch if you ask me. It has been a while since I made a peanut dressing but next to avocado dressing it is my favorite. It pairs well we the crispy, refreshing flavor of the cabbage and peppery hints of the arugula.

What's your favorite salad dressing?

We are closing our bakery an extra day this week and looking forward to spending an entire day in my outdoor kitchen. Pure bliss coming up.... but I need some recipe inspiration lol. Since we have birthdays coming up I am def experimenting with some sweets... but what else can we make... still got a few days to come up with some ideas.

All tips and ideas are welcome 😉

TOASTED QUINOA ARUGULA SALAD WITH A CREAMY PEANUT BUTTER DRESSING 🥗

INGREDIENTS (serves 2-3)

The peanut butter dressing

1 tbsp peanut butter (we used homemade)
1 tbsp sesame oil
1 tbsp soy sauce
1/2 lime, juice only
Black pepper to taste
Water if needed

CLICK HERE to learn how to make your own peanut butter. It is super easy. You'll see.

For the toasted quinoa salad

3 cups arugula or rocket lettuce
3/4-1 cup uncooked quinoa, we used tricolor
2 cups shredded red cabbage
1/4 cup finely chopped spring onions
1 cup finely chopped celery
1 cup cubed cucumber

DIRECTIONS

Cook the quinoa according to the instructions on the package. This will take about 20 minutes.
Meanwhile, combine all dressing ingredients in a small bowl. Whisk well to combine. Use water to thin if needed. We used homemade peanut butter which isn't as gooey as the store bought so we added a little water.
Combine all salad ingredients, except quinoa, in a large bowl. Toss to combine. Set aside.
Heat cooking oil in a skillet or wok. Toast quinoa until fragrant and slightly browned. Allow to cool slightly and add to the salad mix. Toss to combine and divide over bowls or plates. Drizzle with peanut dressing.