Soba Noodle Salad with Spicy Peanut Dressing and Toasted Quinoa
You know when you eat a ton of garbage and you start to feel like a big pile of poo? That’s where I am now. I, seriously, couldn’t remember when I actually ate five (or more) servings of fruit and vegetables a day. Usually this is easy for me in the summer but this year I’ve been a carbaholic. Big time. Bagels…check. Donuts….check. Cinnamon Buns….double check. I’ve been scarfing them down like the government is about to put a ban on them.
Then I feel like the previously mentioned “poo” and need to….try to…turn a corner into healthy town. I like healthy eating, don’t get me wrong. But when you put a big green salad next to a cheeseburger on a freshly made roll….the cheeseburger wins by a landslide.
So, in my attempt to make something more healthy BUT keeping with my carb addiction I made a soba noodle salad loaded with healthy veggies and tossed with a spicy, peanutty dressing. Then at the last minute I toasted some quinoa to add some crunch. I was a little unsure about the toasted quinoa but it definitely was the perfect addition to this already insanely delicious salad.
Take this one to your next tailgating event…..just to balance out all the fried goodies and fat laden wings that you may want to indulge in.
Soba Noodle Salad with Spicy Peanut Dressing and Toasted Quinoa
Serves 8
10 ounces soba noodles
1/2 cup creamy natural peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low sodium soy sauce
1 1/2 tablespoons packed dark brown sugar
2 tablespoons peeled and minced fresh ginger
juice and zest of one lime
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon red curry paste
1 medium shallot, chopped
1 tablespoon sriracha chili sauce
1/2 red bell pepper, chopped
1 cup finely chopped carrots
3/4 cup steamed edamame
3 scallions, white and green parts, sliced
6 tablespoons quinoa, uncooked
Bring a large pot of water to a boil and cook the noodles as directed on the package. Drain, cool and set aside.
While the noodles are cooking, place all ingredients, peanut butter through sriracha chili sauce, in a food processor or blender and process until smooth. Set aside. (Dressing can be made in advance and stored in the refrigerator for up to 3 days.)
In a small saute pan, toast the quinoa over med-high heat tossing occasionally until golden brown being careful not to burn it.
In a large bowl, add the noodles, bell pepper, carrots, edamame, scallions and dressing. Toss gently to combine. Top with toasted quinoa and serve.
