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Cashew Thai Quinoa Salad With Ginger Peanut Dressing


I recently made this recipe for dinner, and was pleasantly surprised by not only how easy it was to make, but also how refreshing and nourishing it was. The peanut dressing is out of this world—something that you might find at a fancy restaurant, absolutely bursting with complex flavor. I recommend doubling the recipe so you can have lots of leftovers for lunch—it only gets better with time as the sauce continues to seep into all of the veggies and quinoa. BONUS: It’s vegan and gluten-free!

Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing
Adapted From Ambitious Kitchen

3/4 cup uncooked quinoa
1-2 cups shredded red or green cabbage
1 red bell pepper, diced
1/2 red onion, diced
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup raw cashews
1 cup edamame or chickpeas
Fresh lime, to squeeze over the top

For the dressing:
1/4 cup crunchy unsalted natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon agave syrup
1 tablespoon red wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon extra virgin olive oil
Water to thin, if necessary

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1-1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil again. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

To make dressing: Add peanut butter and agave 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 or whisk until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil. If you’d rather not use the microwave, you can definitely do this on the stovetop over medium-low heat until everything is incorporated.

Add the dressing to the quinoa. Next, fold in red pepper, onion, cabbage, and carrots into the quinoa. Garnish with cashews and green onions, plus a squeeze of lime. Serve chilled or at room temperature with extra lime wedges, if desired.

Have you been cooking anything new lately?

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