Description
Enjoy a vibrant bowl of Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}. Bursting with flavor and crunch, it’s perfect for any occasion!
Ingredients
Scale
- ¾ cup uncooked quinoa
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- ¼ cup diced red onion
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup diced green onions
- ½ cup cashew halves or peanuts
- Optional: 1 cup edamame or chickpeas
- Fresh lime
Instructions
- Cook the quinoa: In a medium saucepan, bring 1½ cups of water to a boil. Add the quinoa, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Make the dressing: In a microwave-safe bowl, combine peanut butter and honey (or agave) and heat for 20 seconds. Mix in ginger, soy sauce (or coconut aminos), vinegar, sesame oil, and olive oil until smooth.
- Combine ingredients: Pour dressing over cooled quinoa and mix well. Fold in the vegetables and garnish with cashews and green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking/Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg