Thai Cashew QUinoa Salad (Gluten-Free, Vegan)
This Thai Cashew Salad is such an easy meal to whip up and have on hand for the rest of the week. I love to have something packed with plenty of vegetables and flavor for my lunch and this is so easy to just pack up and take with you wherever!
Key INgredients
Thai Cashew Quinoa Salad (Gluten-Free, Vegan)
Ingredients
For the Salad
- 3/4 cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 diced red bell pepper
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1 cup cashew halves
- 1 cup edemame (opotional)
For the Dressing
- 1/4 cup all natural peanut butter (100% peanuts in the ingrdients)
- 2 tsp freshly grated ginger
- 3 tbsp gluten-free soy sauce or coconut aminos
- 1 tbsp honey (use agave or pure maple syrup if vegan)
- 1 tbsp rice vinegar or red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil or more sesame oil
- Water to thin, if necessary
Instructions
- In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring to a boil.
- Cover with lid and simmer on low for 15 minutes or until all of the water has been absorbed.
- Remove from heat and fluff quinoa gently with a fork. Set aside in a large bowl to cool for about 15 minutes.
- For the dressing: Add peanut butter and honey (or agave) to a medium microwave safe bowl and heat for 20 seconds.
- Add in ginger, soy sauce, rice vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, stir in a teaspoon or two of water or olive oil.
- Start by adding a small amount of dressing to the quinoa and taste. Continue adding dressing until the taste and consisstency suit your preferences.
- Gently add in red pepper, onion, cabbage, carrots, and cilantro into the quinoa mix. Top with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
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