Ingredients: |
Ingredients: ¾ cup uncooked quinoa
1-2 cups thinly shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1 cup thinly shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary
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Directions: |
Directions:1. To cook quinoa: Rinse with cold water in mesh strainer. In a saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. 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.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds (or, warm these ingredients in a small saucepan on the stove on low heat). 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.
3. Gently mix dressing into quinoa.
4. Next fold in red pepper, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired. |
This recipe for Thai Quinoa Salad is from