Cashew Thai Quinoa Salad with Ginger Peanut Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup uncooked quinoa2 cups shredded red cabbage1 red bell pepper1/2 red onion, diced1 cup shredded carrots1/2 cup chopped cilantro1/4 cup diced green onions1/2 cup cashew halves (or peanuts)1/4 cup natural peanut butter2 tsp grated ginger3 tblsp soy sauce1 tblsp honey1 tblsp red wine vinegar1 tsp sesame oil1 tsp olive oil
1) Cook Quinoa: rinse in cold water, add to 1.5 cups of boiling water, cover and simmer for 15 minutes. Remove from heat and fluff with fork. Leave to cool for 10 minutes
2) Make Dressing: add peanut butter and honey to microwave safe bowl; heat for 20 seconds. Add ginger, soy sauce, vinegar, both oils and stir until smooth and creamy. If you want thinner add water or more oil.
3) Mix quinoa and vegetables add desired amount of dressing. Garnish with cashews and green onions.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JACQLES43.
2) Make Dressing: add peanut butter and honey to microwave safe bowl; heat for 20 seconds. Add ginger, soy sauce, vinegar, both oils and stir until smooth and creamy. If you want thinner add water or more oil.
3) Mix quinoa and vegetables add desired amount of dressing. Garnish with cashews and green onions.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JACQLES43.
Nutritional Info Amount Per Serving
- Calories: 300.9
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 130.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.2 g
- Protein: 9.3 g
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