Thai Quinoa Salad
Prep
Cook
Total
Yield 6 Servings
A delicious lunch or dinner, I make this one often in my house!
Ingredients
- ¾ cup uncooked quinoa
- 1 heaping cup red cabbage , shredded
- 1 red bell pepper , diced
- 1/4 cup red onion , chopped
- 1 cup carrots , shredded
- 1 cup edamame , shelled
- ½ cup cilantro , chopped
- 2 green onions , chopped
- ½ cup cashew halves
For the dressing:
- ¼ cup peanut butter , crunchy or smooth
- 2 tsp freshly grated ginger
- 3 Tbsp tamari sauce
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tsp sriracha hot sauce (optional)
- Water to thin if necessary
Instructions
- Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
For the dressing:
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Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth.
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Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy.
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If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired.
- Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
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In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro.
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Fold in the quinoa. Add as much of the remaining dressing as you'd like (to taste). Add cashews and garnish with green onions. Enjoy.
Courses Lunch
Posted in Recipes