What better way to have a salad than with quinoa?
To change things up a bit, I wanted to share this recipe with you. I was reminded of it when I was lost in my thoughts on Friday night, and knew that I needed to post it on my blog – as well as make it again soon!
If you love quinoa, peanuts, cashews, and a multitude of vegetables, this salad will surely satisfy your standards. While the recipe does take a while to make, it is definitely worth it in the end.
This salad consists of a lovely base of quinoa, fresh and crisp vegetables, with a topping of crunchy cashews. Of course, it’s hard to forget the peanut dressing, the component that ties all of the Thai flavors of this salad together.
So let’s get to the recipe!
- 3/4 cup quinoa, cooked
- 1-2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 1 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1/4 cup green onions, diced
- 1/2 cup cashew halves, or peanuts
- Optional: lime wedges to decorate
- Optional: 1 cup edamame
- 1/4 cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
- Optional: 2 tsp freshly grated ginger
Cook the quinoa.
In a microwave-safe bowl, add in the peanut butter and honey, and microwave for 20 seconds.
Add in soy sauce, vinegar, sesame oil, olive oil, and grated ginger. Mix well. If you would like a thinner dressing add in 1-2 teaspoons of water or olive oil.
Prepare the vegetables and other salad ingredients.
Fold into quinoa.
Add as peanut dressing to taste.
If you would like, garnish with lime wedges.
Note: you can adapt this recipe to make it vegan by exchanging the honey for agave. If you would like it to be gluten-free, make sure to use gluten-free soy sauce.
(Recipe adapted from Ambitious Kitchen. Find her YouTube tutorial here.)