SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 611.2 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing calories by ingredient
Report Inappropriate Recipe

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Submitted by: RBAIRD75

Introduction

{vegan, gluten-free} {vegan, gluten-free}
Number of Servings: 6

Ingredients


    Ingredients

    ¾ cup uncooked quinoa
    1-2 cups shredded red cabbage, depending on how much crunch you like
    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 (honey-roasted is good)
    Optional: 1 cup edamame or chickpeas
    Fresh lime, for a bit of tang
    For the dressing:
    ¼ 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

    Instructions

Directions

Instructions

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ 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.
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.
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 preferences. 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.
Next 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.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user RBAIRD75.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Amazing flavor and crunch. Such a rainbow of colors you're sure to get your five in with this salad if you add something yellow (golden beets, yellow bell pepper for example). Dressing works wonderfully with noodles or any stir fry dish you make too - 2/25/14

    Was this review helpful?   yes  No