Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing Recipe

Name: Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup uncooked quinoa; 1-2 cups shredded red cabbage, depending on how much crunch you like; 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 cashew halves or peanuts (honey-roasted is good); Optional: 1 cup edamame or chickpeas; Fresh lime, for a bit of tang; For the dressing:; 1/4 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; Make Tacos with Jalapeno Sour Cream

Servings: persons

3/4 cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
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 cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
1/4 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
Make Tacos with Jalapeno Sour Cream

1
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. 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. 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.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup uncooked quinoa, 1-2 cups shredded red cabbage, depending on how much crunch you like, 1 red bell pepper, diced, 1/2 red onion, diced, and more.

Yes, Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing

How did you like this recipe?

Frequently Asked Questions