Crunchy Cashew Thai Quinoa Salad

Crunchy Cashew Thai Quinoa Salad

I basically make this recipe just so I can eat the sauce…it’s spoon licking good! And if you like the peanut sauce, you can also try my Creamy Thai Peanut Butter Noodles. This is a vegetarian dish (and fit for an entrée as is) but you could easily add grilled chicken or ground turkey.

serves 4

INGREDIENTS

• 2-3 cups cooked quinoa

• 2 cups shredded red cabbage (or coleslaw mix), depending on how much crunch you like

• 1 red bell pepper, diced

• 1/4 cup diced red onion

• 1 cup shredded carrots

• ½ cup chopped cilantro

• ¼ cup diced green onions

• ½ cup cashew halves

• Optional: 1 cup edamame or chickpeas, chicken or ground turkey

• Fresh lime, for a bit of tang

THAI PEANUT DRESSING

• ¼ cup all natural peanut butter

• 2 teaspoons freshly grated ginger

• 3 tablespoon coconut aminos

• 1 tablespoon raw organic honey

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 teaspoon sesame oil

• 1 teaspoon olive oil or more sesame oil

• Water to thin, if necessary

INSTRUCTIONS

1. Cook the quinoa according to package directions

2. Prepare the dressing: Add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
   

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.