Cashew Thai Quinoa Salad with Ginger Peanut Dressing

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

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


Introduction

can replace honey with agave and use gluten free soy sauce to make this vegan, gluten-free.
Can be used as a meal or side can replace honey with agave and use gluten free soy sauce to make this vegan, gluten-free.
Can be used as a meal or side
Number of Servings: 6

Ingredients

    3/4 cup uncooked quinoa
    2 cups shredded red cabbage
    1 red bell pepper
    1/2 red onion, diced
    1 cup shredded carrots
    1/2 cup chopped cilantro
    1/4 cup diced green onions
    1/2 cup cashew halves (or peanuts)
    1/4 cup natural peanut butter
    2 tsp grated ginger
    3 tblsp soy sauce
    1 tblsp honey
    1 tblsp red wine vinegar
    1 tsp sesame oil
    1 tsp olive oil

Tips

If you want more spice add dried chilli pepper
More tang add lime
Optional: 1 cup edamame or chickpeas


Directions

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.