Cashew Thai Quinoa Salad

Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Ingredients:

¾ cup uncooked
quinoa

1-2 cups shredded
red cabbage

1 red
bell pepper, diced

½ red
onion, diced

1 cup shredded
carrots

½ cup chopped
cilantro

¼ cup diced
green onions

½ cup cashew
halves or peanuts

1 cup edamame
or chickpeas

1 lime,
freshly squeezed

 

For the dressing:

¼ cup all
natural peanut butter

2 tsp freshly grated ginger

3 tbsp soy sauce, gluten-free if desired

1 tbsp agave

1 tbsp red wine or rice wine vinegar

1 tsp sesame
oil

1 tsp olive
oil

Water to thin, if necessary

 

Instructions:

Prepare quinoa as directed on package.

To make dressing: Add peanut butter and agave, 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.

Fold in 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.

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