Crunchy Cashew Thai Quinoa Salad

I just found my new favorite salad! You have to make this…..seriously! You will not be disappointed. I was looking for a new quinoa salad on Pinterest. I found this winner which led me to the website ambitiouskitchen.com.

I went to Bulk Barn to buy my quinoa and my all natural peanut butter.

While I made the quinoa, I chopped up the veggies and made the dressing. It took no time at all to toss it all together.

This salad is vegan and gluten-free. (As long as you use gluten-free soy sauce)

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3/4 cup uncooked quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
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

DRESSING:
1/4 cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary

1. To cook quinoa: In a medium saucepan, bring 1 1/2 cups of water 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.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste. Alternatively, you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Fold in the red pepper, onion, cabbage, carrots and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
(Comments in the recipe are from ambitiouskitchen.com)

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